It’s most likely apparent that I love food.  Food prep is a stress relief to me and a enjoy to eat.  There are very few things that I do not like, boxed potato au gratin, nacho cheese Doritos and beets have always been on my list.  Always.  Until recently I had not even been near a beet purposely since I was little.

In December my husband and I went on a much needed cruise together.  We did not follow the crowds and join in on excursions.  The only ‘group’ activity we participated in was the Chef’s Table.  We signed up 3 months ahead to assure one of the only 12 spots.  I was so ecstatic when I received an email from the maitre d’ confirming our seat.

When the night finally came we started off eating 3 meticulously made appetizers in the galley, then we headed to the library for the remainder of our 8 course meal.  Every course that came out was better than the last.  Then it happened.  Our luscious fish course came with a beet on the plate.  I looked at my husband and then froze.  If I didn’t eat it I risked insulting the chef and his amazing meal.  Everything up to this point had been dreamlike, perfection.  So I put my big girl panties on and I ate it.  Even the red devil that I have always had an aversion to  was over the top.

Recently I came across a beet chip recipe.  My thoughts raced back to that delectable beet.  That is when the decision came to give them a real shot.  Even as I was peeling them, I was sure I wasn’t going to like them.  I am not a classically trained Chef and have no idea how the chef on the boat prepared them.  But, I had to try them again.  They are packed with vital nutrients that fight cancer, and heart disease.  They are chocked full of good carbs, and fiber.

I will officially say that they are off the “Does Not Eat” list and on the they are not so bad list.  They aren’t something I will crave.  But, I will eat them over a fatty potato chip any day.

The moral of the story?  Try it, you may like it, even just a little.

Recipe

2 large beets, top cut off and peeled (the tops can be eaten as well)

Olive oil in Misto

Pre heat your oven to 350 degrees.  I used my food processor to make the beets into chips.  If you have a mandolin I would use that instead.  (A mandolin is currently on my, I want that list).  Place the beet slices onto a cookie sheet that has been lightly sprayed with olive oil.  Spray the top side of the slices with olive oil and sprinkle with sea salt.  Bake for 10 -15 minutes until the edges start to curl slightly.  Be careful not to burn them, like I did the first time.  They go from done to burned quickly.  They will dry a bit after they cool.