beets – Peaceful Reader

This is my friend Jennifer. We’ve known each other for 20 years. We’ve laughed and cried together. She’s seen me at my best and my worst. She was my maid of honor when I married Greg and she was there for the birth of my first child. We bumped bellies when our daughters were in utero-our girls are two months apart in age. I love her dearly and she truly is like a sister to me. I miss her terribly because some how we ended up in two different states; she stayed in Colorado and I moved to Iowa. We travel back there every couple of years but I’ve always wished our children could grow up together. These last few weeks I’ve been in Colorado for an extended stay and it was perfect. I hung out with her four beautiful children while she worked and when she was off we played. The photo above was taken at the Denver Zoo.

Some of my earliest adult food memories are shared with her. We used to make lunch together and one of our favorite meals was grilled cheese dipped in ketchup. Yep. Healthy. We were vegetarians together for years. We loved sushi with saki and Mexican food~usually accompanied by several margaritas. While we did make some margaritas one night our eating was a little more healthy this time around. She’s turned into a fabulous cook and whipped up several great meals while we were there.

She shared two recipes with me that we made together and I will make again soon

on my own, thinking of her.

(Our beet salad next to magazine photo)

Tomato and Beet Salad

(adapted from Everyday Food by Martha)

Roast 1# beets

Slice 2# garden fresh tomatoes

1 pint cherry tomatoes, halved

Arrange tomatoes on platter

Remove beets from oven and run under cold water, using a paper towel to remove skin. Be careful-they are hot! Once skin is removed slice beets and add to platter.

Sprinkle 1/4 cup (or more) feta cheese crumbles over top. Add 1/4 cup chopped cilantro. Drizzle with olive oil and sea salt and fresh ground pepper.

Garbanzo Bean Salad

(We dug in so quickly we forgot to take a photo)

1 can garbanzo beans or soak your own

1 shallot, thinly sliced

1 English cucumber, thinly sliced

olive oil (more)

red wine vinegar (less)

sprinkle sea salt

Mix together and eat. Yum.

Thank you Jen for such a fabulous holiday! You are courageous and even more amazing now! I love you and hope our friendship continues to grow for more years to come.

This post is linked to the ever friendly Beth Fish Reads weekend cooking meme hosted by Candace. Feel free to head over there by clicking on the link and read other food-related posts.

Beets are a favorite root vegetable here at this house. I know this is rare. I have other friends, even farmer’s market-type friends, who turn up their noses at the lovely beet. The beet is nice and simple. I roast them with their skins on, olive oil drizzled, just enough so they don’t stick to the Corning Ware dish. The outer skin just rubs right off except you are trying to get it off while they are steamy hot! Once I get them peeled I sprinkle with some sea salt and serve them piping hot. Sometimes a small dollop of sour cream adds to the eating experience. We’ve been eating them frequently as they were easy to find at our last remaining markets.

Beets and Jitterbug Perfume go hand-in-hand. I started rereading Jitterbug Perfume by Tom Robbins this week for my fourth book in the 451 Challenge, which finishes up at the end of November-I’m in a bit of a book-reading crunch as I have to catch up by two books (The Everafter and A Curse Dark as Gold) for my long distance book club and have to read My Abandonment by Peter Rock for my other book club. I hope to get all four of these books done before Thanksgiving.

This book has been one of my favorites since I read it the first time in my early twenties. I’ve read most of Tom Robbins books and his other’s are good but this one takes the cake or well, the beet! It is a love story that transcends the normal confines of time and place. It entertwines several lives, including a few mythical characters, from New Orleans, Seattle and Paris and they all come together over perfume, immortality and beets. Yes, beets.

From the beginning:

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.

and another three paragraphs about the wonderul characteristics of beets!
The beet is unusual for sure and Robbins’ choice of this blood red veggie adds much charm as the beet is a character in this novel as much as any other.

Are you a lover of the lusty beet?
Have you read any Tom Robbins?

This post is connected to Weekend Cooking hosted by Beth Fish Reads.
Here’s a great post about the nutritional value of beets at The Lunch Box Bunch.

Tag: beets

Friends and Salads

Beets, Beautiful Beets!