From the collection published in 2016, Enough For a Book.


Peel the unpromising vegetable
cut into it
and I promise you
You will find a ruby
and intense. Roast it and marvel
at the sweetness concentrated
by the heat. Examine
the abstract painting
in its juice baked-on
in the dish.


Peel beets. Cut into cubes. Toss them in a little olive oil. Put in a baking dish and roast at about 400 degrees for as long as it takes for the beets to darken and soften. Your white ceramic baking dish will look like these photos when you are finished, and I guarantee you will love the beets too – the roasting concentrates their sweetness.

9 thoughts on “Beet

  1. I think I have shared with you before that beets are the one vegetable I absolutely cannot eat, not even out of politeness. I absolutely loathe them no matter how they have been cooked. There is no denying their aesthetic appeal, however.

  2. Yes, we have discussed beets, and I would have agreed with you about them up until a few years ago when I discovered roasting them (as opposed to eating them from a can which is the only way I knew of them before that point, if you can believe it). Beets are so beautiful, though, with their marbly patterns inside – just looking at them is something, even if you don’t like the taste, I agree.

  3. I actually wish I liked to eat them because they look like such rich jewels. I just can’t though. The only other vegetable I find objectionable is celeriac but I can eat that if pressed out of politeness.

  4. I know the feeling. Hominy does that to me. I just gag. No idea why. I am glad I am grown up and no one can make me eat it as they did when I was young and it was served for dinner and I’d be crying at the table since I couldn’t leave until I finished it.

  5. That sounds delicious! Beets are just about the most beautiful vegetable, I think, and I like eating them too (once I learned about fresh vs. canned, which is what I grew up with and would make anyone hate beets).

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