When I served a beet puree and papadoms at Easter Brunch, instead of salmon, I wasn’t sure how it would go over.
It turned out to be the hit of the whole table! Guest after guest remarked on how much they loved beets right now, and recanted dishes on the menus at top New York restaurants they visited. The week earlier my friend Mary wondered if they were the it vegetable of 2013. I think she might be right. It was brussels sprouts in 2011, kale in 2012.
Mamaguru declares 2013 to be the Year of the Beet!
Always ahead of the trends, I have fabulolus recipes in my archives for the red root veg. Check out my profile of beets with a great salad, chips, and a rice dish.
Inspiration abounds, and I want to share with you another fabulous recipe, which does double duty as an impressive dinner party side and a sneaky trick to get kiddos to eat their beets. Beet cous cous is easy and delicous. The shocking color lives up any plate and the sweet, earthy flavor it imparts is delectable. Best of all, it takes only minutes to prepare.
Beet Cous Cous
2 c Israeli cous cous
1 c fresh beet juice*
2 1/4 c vegetable stock
1. Swirl a little olive oil in a medium sauce pan and heat over a medium flame. Add cous cous. Stir frequently as you toast the cous cous to bring out a nice nutty flavor (about 5 min).
2. Add beet juice, stock and a generous pinch of sea salt. Bring to a boil. Reduce to a simmer. Cover and cook for 10-12 minutes, stirring occasionally.
* If you don’t have a juicer, you can go to a juice bar to get some.