Beets

Toril & Tully Collaboration "Beety Babies"  24x36

Beets

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;

finally coexist.

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.