I love beets! They are unlike any other vegetable—sweet and fleshy and smooth, so sensuous against the tongue . . . yum! And all they ask is that you wrap them in foil and bake them for a couple of hours (for a baseball-sized beet) in a 400-degree oven, and then, when they’re cool enough to handle, wipe off their skins with a handful of paper towels. Nothing tastes better on a hot evening at the farm than a plate of sliced, chilled beets.
Beets are related to another favorite vegetable of mine, chard. And in addition to being rated one of the 11 best foods you aren’t eating, I have proof that Buddha approves:
Buddha Head Beet
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