Beet Salad - Hell Yeah It's Vegan!
When we lived together in college, my housemate Tessa loved avocados and beets. At the time, I had a serious aversion to both of these foods, and awaited Tessa’s assigned cooking night with dread. It felt like no matter what dish she cooked for our nightly dinners, she would find a way to squeeze avocados or beets (or both!) into it. She put them in cake. She put them in frosting. She put them in soup. She ate them with a spoon. I grew to appreciate a well-placed avocado, but generally I avoided these weekly concoctions with a stubborn, self-righteous fervor. The Saturday I woke up to find four of my housemates excitedly using beet juice to tie-dye their clothing, I cursed hippie culture up and down and swore off beets for good. Two years ago, though, all of that changed. I was out for lunch with my mother one day and her order came with a side of beets. Apparently my aversion to beets was genetic, as she left them untouched on her plate. Renowned hater-of-food-waste that I am, I begrudgingly took them home with me. That evening, I realized what wiser friends of mine had known for years: …
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