From the size of the collection of beet recipes alone, it'll come as no surprise that there's a special spot in my palate for beets. But this recipe (if you can call something so supremely simple such) has changed my beet-cooking habits forever.
You see, I always cook a big pot of beets or roast a few beets, usually while busy in the kitchen with supper but never intending to eat them til the next day or later.
Now, forever more, as soon as they're cooked, I shall slice one warm beet, sprinkle the slices with good salt and sweet paprika, dab them with butter. Then I'll sit, better to observe the paprika and beet juice swirl orange-magenta with golden whorls of butter; then, only then, will I sllllooooowwwwwlllllllllly savor every bite.
Many thanks to Kathy Manson from King Hill Farms in Brunswick, Missouri whose family custom harvests Missouri's native pecans, for sharing this simple, sublime way to enjoy fresh beets. I can't wait to meet in person!!
KING HILL FARMS SIMPLE & SUBLIME BEETS
1 just-cooked, still hot beet, peeled and sliced (how to cook beets? check here for methods)
Good salt ~ I used fleur de sel
Sweet Hungarian paprika
Unsalted butter ~ a teaspoon is plenty
Arrange the slices on a white plate (any color will do but white shows off the swirls of yellow and magenta and orange that will collect). Sprinkle slices with salt and paprika. Dab with butter. Slowly ~ slowly ~ slowly savor every bite to enjoy.