I’ll be honest, for most of my life beets have been a hard limit. No way, no how, they were not going in my mouth. The taste was fine, a little earthy, whatever; but the texture, ugh I could not get over that texture – and so I spent all my life pushing away my grandma’s borscht and every fancy beet salad at nice restaurants.
“What changed?” you ask. For one, taste buds evolve as you get older. There are so many foods that I used to despise as a child that I love now (mushrooms for one). This doesn’t really help if you have a thing with texture though, so let me just get to the beet story: I recently had the extreme pleasure of ordering my Passover Seder plate contents from homesickness-inducing Russian/Ukrainian Portland powerhouse Kachka. Let me just say, if you’re in Portland and looking for a place to eat – you will not be disappointed.
One of the components of the Seder plate is commonly a shank bone or lamb chop, but vegetarians often use root vegetables. Kachka’s z’roah was a phenomenal lamb chop with a beetroot purée. Guys, listen to me when I tell you, this was the most amazing vegetable item I had ever put in my mouth. I licked my plate clean… and the container the purée came in, and the Seder plate, and The Boyfriend’s plate. Revelation: I love beets, and have been on a mission to recreate the recipe since this discovery (took me about… four days). Kachka let me know that their recipe uses a bit of honey which I have obviously omitted as it is not a slow carb compliant ingredient, but feel free to add some in if it aligns with your goals.
If you have never worked with beets before, don’t panic! I hadn’t either, but it was very easy!
1 bunch red beets (3-4 large beets)
1-2 tsp olive oil
~ 2 tbsp warm water
Salt, to taste
While wearing gloves, remove greens from beets. Leave the beets whole including the roots (the long skinny part) and about 2″ of the stem – this will help keep the red color from going all over the place. Place the beets in a pot, season with salt to taste, and cover with water.
Cover pot with lid and bring water to a boil. Allow beets to boil until tender, about 40-45 minutes (very large beets may need some more time). Immediately drain beets and rinse them in cold water for 1-2 minutes. While wearing gloves, gently peel the skins off the beets – they should just slip right off along with the root, no peelers needed!
Allow beets to cool on a cutting board for at least 15 minutes. I gently cut the beets into a few large pieces so the insides would cool as well.
Once beets are cool to the touch, add them to the bowl of your blender or food processor with salt, olive oil, and 1 tbsp warm water. Blend until smooth or desired texture. Taste and adjust seasonings if needed – if your purée is very thick, you may need to add a bit more water or oil – and blend again.
Serve as is, or refrigerate and serve cool (I like it cold). Eat within 2-3 days.