I'm beet.

So, uh...remember THIS? (Probably not. It was way back when this blog was just a baby.)

I'm thinking I misheard Tricia when she asked me if I liked beets. They'd been sitting in the pile of veggies and I'd forgotten what they were. I THOUGHT they were a different kind of radish or something...until I peeled one and saw that it was ridiculously red. Some might even call it "beet red". I decided that since sweet potatoes AND sausage have been crossed off of that list, I'd try beets for the third time ever. Canned pickled beets make me gag. A friend made some random beet dish a few years ago (I think she roasted them.) and I thought they tasted like dirt. Like when I faceplanted off of the monkey bars in elementary school.

I had no idea what spices would go well with beets so I found some with the help of my friend Google. And then I crossed my fingers.

"Just Beet it" (6 quart pot)

~5 frozen (and likely freezer burned) hamburger patties, browned and dismembered.
~1 ginormous sweet potato (From the CSA.)
~1 beet, peeled and cut into bite-sized pieces (From the CSA.)
~1 onion, sliced (From the CSA.)
~2 garlic cloves, chopped (From the CSA.)
~1 (14.5 oz) can diced tomatoes
~1/4 c red wine vinegar
~1 T dried thyme
~1/2 t salt
~1/4 t pepper
 t salt
~pinch dill weed
~1 bay leaf

Add all ingredients except bay leaf and mix well.
Place bay leaf on top.
Cover and cook on low for 8 hours.
Remove bay leaf before serving.

6 servings.

I ate my entire serving! And I didn't hate it! I didn't exactly love it, but it's a start, right? My other half had 2 bowls and said that he liked the sweet flavor. I think I can call this a success. Next thing you know, I'll be crocking avocado and olives and liking them, too. Ick.