First off, for those of you who celebrate it, happy Easter! Second, this is not an April Fool’s joke. You read that title right, beets for breakfast. Now before you gag and think I must have lived in California too long, hear me out! I tend to prefer a savory breakfast over a sweet one and am always looking for creative and tasty ways to eat more vegetables. We all know yogurt is a staple of the breakfast table, but most people top it with all sorts of sweet things and forget that plain yogurt is used around the world in savory dishes. I find beets to be the perfect pairing with yogurt, because while they do have natural sweetness, I think they taste best when they have something creamy and acidic to balance them out.
I think Thanksgiving is the ultimate eating holiday, and a fair amount of that is due to the endless sides accompanying that ubiquitous juicy turkey on tables across the USA. And while I personally love the sides more than the turkey, I often wish for something fresh and tangy to balance out all those cheese/cream/butter/bacon laden dishes.