Beets are one of those vegetables that you either love or hate. Interestingly, I’ve been in both categories in my life. When I was young, my mother would open a can of beets and boil them to have with our supper. I’m sure she just topped them with a mound of margarine and called them done. I never at them because I couldn’t get past the smell. ANY time she cooked them, I had to quickly leave the area because the smell made me gag. Really!

Hence, beets never made their way onto my taste buds until well into my adult years when I dared to try pickled beets on a salad bar. Amazingly, I loved them! That was the only way I ate beets for years.

A few times in recent years, I was given beets by friendly gardeners. With that, I began to get more daring with the little beauties. Cooked plain, they smelled and tasted like dirt to me–reminiscent of my younger years when mom cooked the canned beets. This time, I actually ate them, but can’t say I really enjoyed them.

Most recently, a neighbor shared some of her garden beets with me. I got brave and decided to experiment to make them actually taste like something wonderful that they truly are. I developed the recipe below. I made them two days in a row and they were so delicious that I ate everything I cooked! Now…If I can dare to try them, I challenge YOU to do the same. Even if beets are not your favorite vegetable, this recipe just might turn you around. A video link follows the recipe so you can see how I prepared them. Enjoy! Judi

Honey Apple Beets
Makes about 2 servings

1 cup sliced peeled beets
1/2 of a fresh apple (any kind), peeled, sliced
2 slices yellow onion (about 1/4 cup)
2 tsp lemon juice
2 tsp honey
1 to 3 Tbsp water*
1 Tbsp extra virgin olive oil
1 Tbsp butter

Heat a skillet over medium heat. Add olive oil and butter. Add remaining ingredients (see note about how much water to add). Cover and allow everything to simmer/saute over medium heat for about 5 minutes, or until beets are at desired tenderness. Add more water if needed, but only in small amounts at one time. The liquids should form a delicious sauce that keeps vegetables moist as they are served.

*Note about water: If beets were frozen, allow them to partially thaw before cooking. One tablespoon of water should be enough to cook them, leaving them with still some “chew”. If you like them more soft, one more tablespoon of water and a little more cooking time may be needed.

If beets are fresh, more water will be needed to cook them to desired tenderness. Start with 2 tablespoons of water and increase from there (in one tablespoon increments) and allow them to cook to desired tenderness.