(photographed by james piper)
Mom's beets. Heh. If you say it out loud, it sounds like I'm talking about my mom laying down some tracks. She doesn't do that, as far as I know (though she surprises me constantly), but she is an awesome, passionate and adventurous cook. I already featured one of her recipes this month in my quest to share great recipes from the cooks closest to my heart, but I couldn't keep this beet recipe to myself. I shared it once with a friend long ago, but it was only when I was testing the recipe with my mom that I actually made it myself for the first time. I was actually surprised at just how simple it was.
Throughout february I posted several recipes that called for rampe, or screw pine leaves. That's the only ingredient in this recipe you probably aren't/weren't familiar with. But by now you've gone out to an Asian grocery store and bought some, right? Oh good, then the rest of this recipe you can make with your eyes closed.
Except don't close them while cutting the beets. (Now it sounds like you're cutting your own tracks. Cutting beets! Ok, I'm done.)
I love beets, all kinds of ways, and I know I may sound biased when I say this, but this is the best way I've ever had them--seriously. The mix of spices creates a delicious sauce, for sure, but the best part is that the beets are actually so great soft. It seems that usually beets are served raw or roasted, rarely cooked till tender. Here, stewed down in this curry, they are perfect.