For a very long time I have had a complete and utter hatred toward to beet. I always thought they tasted like dirt. Yup, dirt! Who wants to eat dirt? Not me, no way, no how.
Well, I eventually learned that it was the taste of pickled beets and borscht that I really didn’t like. I then discovered that I really like them roasted. Now, I like to make them mashed (but I prefer to call them “beaten up”).
Beaten Up Basil Beets
2 lb. (approximately) beets – peeled, cut into ½ inch dice
2 tbsp very thinly sliced fresh basil leaves
Salt and pepper to taste
2 tbsp butter
1 tbsp Gourmet Garden Basil Herb Paste
Place beets and basil leaves in a pot with enough water to just cover. Bring the water to a boil and continue to boil for approximately 60 minutes or until the beets break up easily with a fork. Drain the beets, reserving some of the water (you may want to “thin out” your beaten beets with this reserved water). Place drained beets in the bowl of a food processor with the salt and pepper, butter and Basil Herb Paste and pulse until desired consistency. Add reserved beet water if desired. Serve hot as a side dish to roast beef or chicken and baked potatoes.