Dinner: pancakes and eggs
Throughout the day yesterday I kept getting excited. I had big plans, OK, little plans, for a fantastic dinner. I finally scheduled some time to make the beet pancakes I’ve been thinking about for the last couple of months. And I was really excited to make a simple omelet. I found the beet recipe while searching for something to do with the beets Rachel gave me in July. That time, I ended up making beet salad. It was good, but I couldn’t stop thinking about the pancake thing.
My poor farmers market beets had been sitting in a bowl of water since Saturday to prevent them from getting too soft and dry. I think it might have worked because they were still pretty firm, and juicy, as I peeled them last night. A quick run through the grater of my food processor (I would have hated to have to grate these by hand) made this one quick preparation. It probably took me 30 minutes to make the pancake.
If you don’t think you like beets, I urge you to try this recipe. I know I said that I liked that beet salad, but I can’t imagine beets tasting better than they did last night in the beet pancake. It is sweet and buttery and I didn’t feel guilty about eating it. How can you feel guilty when eating beets?
I have to give props to Mark Bittman (again) for this fantastic beet recipe. He has fully converted me into a beet-lover. I have rarely run into so many tasty-looking vegetable recipes from one source.