|Toril & Tully Collaboration "Beety Babies" 24x36|
Bright stems and leaves freshly chopped, stewed,
splashed with olive oil, garlic, and currants,
tossed with red wine vinegar; a tasty lunch is had.
But what to do with rubies that bed beneath the soil?
Boiled, roasted, or steamed they may be,
yet childhood memories still haunt - sitting table side for hours,
trails of red saturating kitchen chopping block;
proof they suffered as much as I.
Perhaps a truce
with brushstrokes of carmine, boysenberry, and pink
framed upon kitchen wall;
by Margaret Bednar, March 5, 2015
This if for "Imaginary Garden of Real Toads - Artistic Interpretations - Art with Toril". I am hosting this challenge and invite you to join in the fun. More poems by a variety of talented poets and more art work by Toril.
I did find one recipe that I might like that includes beets. I have yet to try this.
Beet Hummus Soak chickpeas (1 cup dried) overnight, drain, boil with chopped onion. Cook for one hour or until soft. Drain. Reserve 1 cup of cooking liquid. Allow chickpeas to cool. Cook unpeeled beets (1 pound - or about 3) in boiling water for 1-1/2 hours or until tender. Drain and cool slightly before removing skins. Chop beets and chop in food processor. Add chickpeas and onion mixture, 1/2 cup tahini, 3 crushed garlic cloves, and 1/4 cup lemon juice, and 1 Tablespoon cumin and process until smooth. Slowly add 1/4 cup olive oil and reserved cooking liquid while machine is running. Blend mixture until it is thoroughly combined. Drizzle with a little olive oil to serve.