letter from publisher

Beet Your Aversions

Throughout my life, especially when I was young, I simply couldn’t understand the appeal of certain foods. To this day, my sweet tooth has never been remotely tempted by candy corn, black licorice or fruitcake. How an entire country can love Vegemite remains a mystery to me. And when it comes to individual vegetables, I’ve always avoided cooked carrots (the only way to eat them is raw) and pickled beets (for ages, pickled was the only way I knew they came). With time and different preparation, though, I did overcome my aversion to brussels sprouts and asparagus.

And now I’m thinking that, just maybe, I will overcome my aversion to beets. After reading this month’s Conscious Eating article by April Thompson, “Fall Beets: Versatile Leaf-To-Root Eats,” I want to at least try. They have so many health benefits, and according to nutritionist and food blogger Candace Bell, “a unique earthy flavor” that goes well with citrus and pairs well with arugula, crunchy walnuts and tangy goat cheese in a salad. This sounds good.

Beet, Greens and Goat Cheese Linguine is the recipe that looks delicious—but also time-consuming and difficult. And then there is a concerning warning: “This puree will stain anything that it may be splattered onto.” I am sure I will splatter. Even so, my goal is to try it.

Wishing you courage to try something new this October,

P.S. I reserve the right to try Beet Chips with Sea Salt and Smoked Paprika instead . . . an easier recipe without the risk of splattering.

P.S.S. Join us at BraveWorks on November 8 for a Natural Health and Green-Living Social.