Beets have always played a huge part in Denmark; it’s one of two major crops (the other is potatoes) and it’s also harvested for sugar (there’s even a museum dedicated to it). There’s a 99% chance that if you are invited to lunch, nedlagte rødbeder or pickled beets, will be on the table for your smørrebrød (open faced sandwich).
This has always terrified me. Actually, most Danish food has terrified me (Liver Paste/Leverpostej?) ! And so despite having sat at countless tables with beets upon them, I just couldn’t ever bring myself to eat them. No matter how much “oohing” and “ahhing” my mum made over their taste.
However, recently my doctor suggested to me that I should juice some carrots, celery and yes, beets together to help with some health concerns. I’d heard of this tonic before (it’s been suggested as a great hangover drink) and how it helps the liver function. I’ve been an avid juicer but only with things green. I wasn’t sure I could add beets.
But I did.
Into my juicer went one large beet, three carrots, one lemon, half a stack of celery, a bit of ginger and a cucumber for good measure. I wasn’t sure I could drink it but in the name of health I did. And then I did some more. And some more. I couldn’t believe how sweet it was – I had fallen in love with… beets!
I don’t know if I’m into pickling or roasting yet (one step at a time) but juicing them has been tasty and easy. I’m not sure about all the health benefits yet but thankfully I’m now loving beets for their taste instead of doing it out of healing obligation.
My mum will be so proud.
Other beet ideas: