As a child, there were very few vegetables that I really liked at all. In fact, the list was dismally short, and included just peas and beets….it’s a miracle I lived past the age of ten on such a “vegetables prohibited” diet. What do these two lovelies have in common you might ask? Certainly not their size or color, nor their botanical specifics, the green pea being technically a seed, the beet a root vegetable. What they do have in common is their relatively high concentration of natural sugars that make them among the sweetest “vegetables” around, and a certain hit with almost all kids. Nature’s candy, I like to call them.
This dish is layered with great flavors, none of which are so strong to offend the average kidlet, and yet are sophisticated enough to appeal to the stuffiest gourmand. The whole shebang can quite easily be prepared by most kids all by themselves. Roasting the beets does take a bit of time, so plan accordingly, but the balance of the dish can be prepped in just a few minutes.