A beet special?
The Omnivore never thinks twice when I serve him broccoli in two different incarnations in one week. In fact, he rejoices if green beans appear as a side dish to dinner multiple times a week. And if cabbage or corn on the cob makes multiple appearances at the dinner table, the Omnivore might as well consider himself dead and gone to heaven.
So, this much I know is true: if the Omnivore really likes a veggie, he will, without incident, eat it multiple times in a week.
Apparently this doesn’t hold true for beets, however. A few nights ago I made a wonderful beet pesto sauce to toss roasted potatoes in. The Omnivore was truly thrilled. He shouted, “MMmm beet potatoes!” as if we’ve been enjoying this side dish for centuries when he saw them come out of the oven piping hot.
He gave a blow-by-blow synopsis of the side dish during the meal itself:
It appears as if it is a beet. But when I stab into it, it has not a beet like texture, but one of a potato, instead.
Poetic, I tell you.
Beet Pesto (original source here)
1 pound cooked beets
2 cloves garlic
1/2 cup basil
1 tablespoon balsamic vinegar
1/3 cup walnuts
Salt to taste
Mix all the ingredients in the food processor til it reaches desired consistency.
But the next day when I told him we were having beet-stuffed-bread pockets for dinner, he quickly retorted:
Can’t I have sausage instead?
No. You cannot have sausage instead. You cannot trade beets for sausage. And you are having chicken. And it is NOT up for debate.
He ended up enjoying the broccoli and beet stuffed bread pockets. There was, however, a very pregnant silence before he announced his approval. After downing one pocket, he paused, glanced up at me, and asked, in all seriousness:
So, what did you — run into a beet special of some sort?
No. I didn’t run into a beet special. I just happen to like beets. And I hope you warm up to them, too, because we have a whole lot of pesto to get through.