Just Beet It!

Goodbye Fall. Hello Winter! The pumpkin train has reached its final destination. But what is there to fill in the void that the beloved pumpkin has left? How are we to celebrate the new season? Well, have no fear, my dear brethren. Similar to how Netflix comes up with a new Christmas-themed rom-com movie for us to obsess over during winter, a new contender has risen from the deep heart of the internet to take over. Drop the beets!

Ok, I'll admit that the intro was a bit over the top but it's December! The season when being absolutely extra is not only expected, it's necessary, dahling!

Now back to the beets. That root vegetable. Just like its other healthy friend, kale, I feel that beets have rebranded its image as a trendy superfood. My experience with beets growing up was only through its pickled form. I have always loved the vibrant colour but its raw, earthy flavour did not go quite well with my fast food palate.

Let's fast forward to the present, where I was not quite thrilled to find that my roommate was popping beets in the oven. Although the familiar earthy aroma wafted through our kitchen, I was intrigued that there was a delicate, almost sugary scent that accompanied it. When she gave me a piece, I noticed that the roasted beet was completely different from the one I was used to when I was a kid. It had a soft exterior but the core still had some resistance. I was expecting that familiar robust flavour but I was met with the beet's natural sweetness that was almost akin to candied sweet potato. The sweetness was then followed by a more mellow, earthy flavour. I was hooked! That was when I searched online for any dessert with beets.

Because 2018 is all about Instagram-worthy food trends, I came across a beet latte video. I was bewildered by the idea of having a vegetable liquified into a warm winter beverage. Then I remembered the following:

Exhibit A: Korean Sweet Potato Latte

Exhibit B: Turmeric Latte aka Golden Milk

Exhibit C: The ever-ubiquitous PSL

So I buckled down and I was off! Well, I had to wait for an hour to roast a single beet then I was off! Dare I say, this was the best latte I ever had. The beet was sweet enough that I didn't have to add any sweetener. The ginger and cinnamon not only went well with the beet but was definitely on-brand with the season. Now, most recipes will call for non-dairy milk. I'm not about that life...yet. So I went extra and grabbed my half and half.

---

BEET LATTE

Ingredients:

The not-so-secret ingredient

• 1 small beet

The flavour train

• 1 cup half and half (1/2 cup cream and 1/2 cup milk)

• 1/2 tsp ground cinnamon

• 1/2 tsp ginger - grated

• A pinch of salt

• A splash of vanilla extract

The pièce de résistance

• 1/2 cup half and half (1/4 cup cream and 1/4 cup milk)

---

Instructions:

1. Wash and rinse that beet and pop it in a 400°F for an hour.

2. Let the beet cool before you drop and chop it into chunks.

3. Grab the blender and blend the half and half, cinnamon, grated ginger, and chopped beets. Now you have a beet elixir.

4. Pour your beet elixir in a pot and let it simmer so that it keeps warm. Don't forget to add a pinch of salt and a splash of vanilla extract.

5. Now we're going to make that milk foam. In a microwave, nuke your half and half for 50 seconds thenwhip it in the blender until you get that foamy head.

6. Grab your mug and pour your warm beet elixir. Then slowly pour the warm half and half and top it with that foam.

7. Honey, grab a blanket and enjoy this comforting drink!