The best uses for Beets!

With beet season in full-swing, I'm getting so many from Bryson Farms that the creativity with this under-rated vegetable is booming in my kitchen as of late. Growing up I only ever tasted pickled beets, which I still love, but they have limited usefulness and most often wind up as a side to a savoury dish to add a bit of acidity. But I've been reading all kinds of crazy dishes (even desserts!) that you can use beets in (just google it).

One of my all-time favourites is the maple-beet glazed pork tenderloin (a recipe from Ricardo Larivée). This is truly the best-tasting pork dish you will ever taste in your life!! Even if you're a not a fan of pork, you will make this regularly if you try it once, so I invite you to check out his website: www.ricardocuisine.com.

A bit of important info about pork: Any of my European readers will know that North American factory pork does not taste like pork... it doesn't taste like anything really. But if you can track down the right supplier who raises free-range hogs, you've hit the jackpot. The second problem with pork, and probably people's number 1 reason for not liking it, is that so many people tend to overcook it. Contrary to popular belief, pork (especially tenderloin) is supposed to be enjoyed medium-rare to medium. Beyond this it turns to leather - and anyone who grew up with "pork chop night" in the 90s knows what I'm talking about. But a word of caution, I wouldn't trust standard factory pork producers enough to cook their product to medium rare, so if springing the extra cash for free-range pork is not in the budget (it costs about 4 X that of factory), then it doesn't get on the menu.

But I digress, I'm here to talk about beets. One thing to be ready for is the mess if you're working with a standard red beet. I highly recommend having vinyl gloves on-hand (ah, a pun!). But if you're lucky enough to find heirloom beets you needn't worry, they don't stain your hands.

Of course you can grate raw beets for slaws and salads or put it in Borscht, but I recommend a beet salad like that pictured above, which is made by trimming and washing heirloom (or any) beets and boiling them for about 45 minutes. Let them cool and then the peel will slide off. Slice them and you have salad-ready beets. I like to serve them with autumn greens and a maple-balsamic vinaigrette. This is made by mixing 1/4 cup balsamic vinegar with Kosher salt and pepper, and 1/4 cup amber (late season) maple syrup. Then slowly whisk in 1/2 cup of grapeseed oil. This will keep for about a week in the fridge.