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During my first pregnancy, I had an occasional craving for citrus. Grapefruit, oranges, pomelos, lemons, limes, anything. During my second pregnancy, nothing. And during my third pregnancy, I had no cravings, but one aversion: beets.
Other vegetables were okay: I would happily have eaten butternut squash tacos with chipotle and feta or a pound-of-greens frittata. Those risotto-stuffed chard leaves were popular in my kitchen that year, and a simple arugula salad was just my speed (the arugula comes up in the garden by itself on years when I’m neglectful; what could be easier?).
But beets! Woe! I used to love beets! Roasted with walnuts and blue cheese. Grated beet salads with honey-ginger or lemony dressings. Beets steamed with their greens and swathed in oil and vinegar. Goodbye, beets. Even after my baby was born they seemed a little too…sweet, too meaty. Too beet-y. So last year I dutifully piled the beets into my crisper as they arrived from my CSA. I cooked the greens and packed the roots tighter and tighter into the left-hand drawer. Finally, in the dead of winter, I cleaned out the drawer and composted them all. Sorry, beets.
This year I am taking a more reasonable approach. I’m planning to make all my beets into beet chips. They’re crispy and salty and, while they’re still sweet, they’re a world away from the roasted beets that I once loved. They’re a nice change of pace, and they’ll help free up some space in my fridge this summer. Continue reading Beet Chips (click for recipe)