Beetroots Are For Grownups

Beetroots Are For Grownups

Children are probably the fussiest creatures on earth. I know this because I was one of those fussy children. Children are one of the greatest sources of irrational aversions and predilections. Their fancies are capricious and their whims illogical. For example when I was young, I refused to eat anything green and would only drink milk if it was flavoured with chocolate. I also demanded that the crusts be sliced off my sandwiches, as that they were too dry and my rice had to be shaped into a dome before serving. I hated onions because I disliked the crunch I heard once they were in my mouth. I hated celery because it ‘smelt funny’ and I hated beetroot because, well because it was beetroot, I just didn’t like them.

Beets are just one of those vegetables that are not forthcoming to children. The sight of beetroot on a youngster’s dinner plate is sure to be met with whines of disapproval. I have yet to meet an adult that liked their beets as a kid, most say they had a strong disdain for them. For one, they are a vegetable; which when you are five is a misdemeanour in itself. Secondly they have a rather bothersome habit of staining everything they come in contact with a deathly crimson. Evident, when one finds its way into your burger after you meticulously articulate that you don’t want beetroot in your burger. (Yes, Australians have beetroot in their burgers.) And thirdly, no parent back then ever knew how to cook beets. They were either that terrible canned variety that looked like they were extracted from a cadaver during a botched autopsy, or they were terribly bland and undercooked and required a hacksaw to slice in half.

These experiences are probably only common to me and other members of my family that were subjected to cruel misfortunes in badly cooked beetroot. My experiences with beetroot as a child were unpleasant to the point that I was actually repulsed by them for some time. Those days have now passed and awful tasting beetroot is but a memory, all has been forgiven and fortunately I have come to be quite fond of beetroot.

Aside from being a great source of Vitamin C and folate, beets actually rank as one of the sweetest vegetables; out-sugaring carrots, onions and corn in actual sugar content*. And as one who is a devotee of all things sugar, the least I could do was to embrace the humble beet and welcome it to the gamut of vegetables that I already consume.

A cunning way of converting those opposed to beets into ardent disciples of the stuff is to make a dip out of them. Dips, I believe are a great way to introduce people to certain flavours they are not previously accustomed to. They are non-confrontational and are usually accompanied by festive and celebratory connotations. I have never heard of anyone saying, “I’m having a party why don’t you bring some beets?” But I have heard of people saying, “I’m having a party, why don’t you bring some dips!”

Here is a simple recipe for Sumac Beetroot Dip, it is basic beetroot dip seasoned with a dash of sumac; a Middle Eastern spice harvested from the outer flesh of crimson coloured sumac berries. The deep red spice adds a touch of fruity tanginess to the dip.

Sumac Beetroot Dip
(makes approximately 2 cups)




5-6 medium sized beets
2-3 eschalots
1 tsp grated ginger
1 tbsp currants or sultanas
2 tbsp balsamic vinegar
1 tsp sumac
2 tbsp Greek yoghurt
sea salt, to taste
lemon juice (optional)

Roast beets and eschalots in an oven at 190°C for 40 minutes or until the beets are cooked.
Remove tray and allow to cool for 15 minutes.
Peel skin from beetroot and eschalots and dice into small pieces.
Place all ingredients in a food processor and pulse until incorporated.
Squeeze some lemon juice on top (optional).