Obama no beetnik

It’s been much reported that President Barack Obama considers beets to be nasty-tasting little vagrants better left off the plate, so the White House’s new organic garden, soon to be replete with 55 varieties of herbs and veggies, ain’t gonna include this tuber.

The food blogosphere has been alive with discussion about whether to whoop up on the pres for his pickiness or to give him a pass for all around good behavior when it comes to sustainable agriculture. Methinks taste is awfully personal, but still, I feel sorry for beets. Often criticized for their earthy, musky overtones, they really are versatile—the perfect, cheap side dish, soup base or main ingredient in a substantial salad. Plus, their underappreciated greens are peppery and alive when sautéed in olive oil with salt and pepper.

My go-to beet dish starts with roasting them at 450 degrees in an aluminum-covered cast iron skillet for about 50 minutes. When cool, peel, slice and serve in a composed salad of fresh, crunchy greens, strawberries and feta or chevre. A simple dressing of Dijon mustard, a whole, peeled clove of garlic and olive oil makes for the right finish. See finished product here.

The one thing to remember when it comes to beets is to ensure they’re not stuck to the bottom of your shoe when you prance across your beige carpet. But that’s another story.

Where do you fall on the beet continuum, and what’s your favorite use for them?