When we were kids, our only interaction with beets was when we used them as a condiment to vegetable curries. Mum would pickle them in white vinegar, cinnamon sticks, black pepper corns and star anise. On a plate of warm dhal and rice, beet pickle was tops!
Now, I enjoy beets in a different way. My gorgeous Italian friend and fellow foodie, Mauro Sacchi just always happened to cook beets at my place when my energy was low. The fascinating ways in which he prepared them always left me drooling for more. My favourite dish which he prepared was a raw beet salad with passion fruit dressing which included only the finest Italian olive oil, crushed cumin, fennel, coriander seeds and an Indian black rock salt called chaat. Unbelievable. After eating the salad, I would feel revitalized.
Mauro then became responsible for giving me my beet fix whenever he came over. I must hand it to him, he introduced me to a new way to eat beets. Beets are so completely nourishing for the blood, protecting the liver from fat build-up. It is also consumed by athletes in endurance sports. Studies carried out showed that athletes were able to sustain themselves even longer after drinking beet juice.
There you go. Anyway, my need for beet juice once a month and the easy and cheap access to them in Taiwan made the creation of beet juice an easy next step.