Terra Sweets & Beets
Beets get the respect they deserve w/ Terra Sweets & Beets, a salty-snack deal from Terra Chips that combines its already-popular sweet potato chips with beets. Unlike Terra’s other root veg chips, these are crinkle-cut, which usually adds a buttressing element; maybe beets are too fragile to endure being cut into regular smooth chips. They're purply-red and, since beets are the sweetest of the root vegs, so are the chips. Terra is part of Hain Celestial which owns about half the brand names sold in WF, from Celestial Seasonings to Garden of Eatin' to Arrowhead Mills to Health Valley to WestSoy to Imagine Foods (maker of Soy Dream and Rice Dream) etc etc.
posted by TG @ 9:09 AM
40 comments
40 Comments:
i love beets -- unless they're cooked harvard style -- so i'm going to wf in next day or so and get a bag of these chips. does anyone else remember peter von something, the german chef who cooked at laurels in north dallas when it was 5 star? he had a thing for beets, too, and used them in all sorts of inviting ways, including beet granitees
Beets Rock! Though they are a vegetable that diners either love slavishly or hate deeply. The most inspired beet dish I've gobbled down recently was Hector's on Henderson Chef Todd Erikson's fall appetizer of rounds of yellow beets paired with triangles of smoked gouda cheese on a microgreen salad with a light vinaigrette. And the beets go on ...
jess, these beet chips are so very-very new (per the goal of NYCE) that they may likely not be in stores yet
have you noticed that beets have been "discovered" in recent years? i see many upscale restaurants offering beet salad (often paired w/ goat cheese and arugula, two foods on my Top 5 list)
and there's ron, serving up a perfect example of the "upscale restaurant beet dish" trend. ("beets go on" ... too TOO clever)
Okay tg here's where we part company. I can't STAND beets, but if I see these and I doubt I will as it sounds like they're local, I'll give it a shot.
Why are beets called "beets?" I mean, shouldn't they be called "beetroots," because there's a bublous bottom part, and a leafy green top part?
my observation: most people who hate beets have only eaten canned. but as ron wisely points out, it's a love-or-hate thing. i think terra is a national company, however. really, it's just overpriced chips. but hey, now that i've covered a salty snack, i can surely return to my usual blog diet of sweets, ice cream, and caffeine, dontchya think?
i am a beet fan, too, so i will be trying these chips -- if they are really made from beets. gonna look at the ingredient list first. went back today and tried that dreamery black raspberry avalanche again today to see if my tastebuds could pick out the SPECIALNESS of the rarer black raspberry. they couldn't. then i checked the ingredient list on the carton; there are no berries of any kind listed (and for you health nuts, the chocolate is made with coconut oil)
mr. williams of williams-sonoma taught me that the best way to cook beets is to roast them in their skins. that holds the juice in, so that when they're peeled they are as brilliant as gems. just peel and eat warm with a little butter, salt and pepper
don't you plano folks still have a mario's chiquita? remember when they had a dallas place, they always put a slice of beet on the salad. thought it was odd the first time i saw it, but have since seen it in other mexican restaurants. and a mesquite sushi place i visited recently used a beet slice to dress up one of their surshi servings
the lebanonese and some other middle-eastern cooks use beets to pink up their pickled turnips
Charlotte Russe, You dont eat the skins? Mr. Williams done you wrong.
jess: that laurels chef with the thing for beets was peter st. john. he was good.
beety eyes: if you need the fiber, you could eat the skins plain. the point in peeling them, however, is to show off their jewel-like beauty, and because they retain their juices, the vitamins aren't in the skin.
don't forget borscht
dean: beets ARE sometimes referred to as beetroot. but we probably don't use it all the time just like we don't say potatoroot or parsniproot or radishroot or turniproot (which IS sometimes used)
I AM PARTIAL TO CATROOT, SQUIRRELROOT AND POODLEROOT.
twisted dog: i didn't think mongrels knew their roots!
I like the skins right along with the beet itself. They are nice and thick, almost coarse. Butter, of course. Don't care too much about jewelry.
Dean provoked research. eFlora.com's Leila M. Shultz (You know her! You love her! You can't get enough of her!) says of the name "beet": "derivation uncertain, possibly from Celtic name for 'red root.'" As if that clears things up ...
The beet we are familiar with is classified as "beta vulgaris" -- let the vulgarities begin.
i was certain the vulgarities had begun some time ago, but i'm up for a second round
" i can surely return to my usual blog diet of sweets, ice cream, and caffeine, dontchya think?"
That gets my vote!!!
Canned Beets...Your kidding.
i'm just amazes me that the food industry is continuously finding ways to render the cheapest and best root vegetables into some fancy shmancy new item costing 70 cents an ounce, rather than 70 cents a pound...
that, of course, didn't stop me from buying a 5$ bag at the grocery store- YUM!
Ms.Ery, does your dreamery carton say "dreyers" at the bottom? i ask because scott from dfwfood mentioned what he perceived as a drop in dreamery's quality after it changed ownership (which purportedly took place at least a year ago); yet the carton i bought last wk still says "dreyers". i wonder if there is old vs. new product out there?
i'm not dismayed by the lack of actual fruit in the ice cream; i just like the flavor. you can't get black raspberries down here at all, and this is my makeshift substitute. if i want fruit, i go to the produce aisle
"(and for you health nuts, the chocolate is made with coconut oil)"
And should "health nuts" be eating premium ice cream? It ain't healthy?
To Robin - I tried to make "beet chips" at home. But I did not hve the right tools (a professional slicer?) to get them thin enough for chips. They were thick and irregular. Oh well it was just an experiment. With chips, you want them no fuss right now.
Hey, I provoked something, and no blood was shed . . . yet.
We always ate beetroot peeled and picked in salt and vinegar. It left a deep purple stain, almost like a good merlot.
But I was at Hector's in Dallas a few months back and wonder chef Todd Erickson did something with golden beets (get your mind out of the gutter). They tasted okay, but I mean, it's a beetroot! It's not exactly the sexiest vegitable is it?
sounds like the beet dish described by the ever-reliable ron up at the top of these comments. all you guys, goin' to hector's and gloatin' about it
I object, there was no gloating. Actually, I told Todd off yesterday, but that's a different story for a different topic.
Mmmmm, but that tomato bisque with truffle oil . . ..
tg: yes, the dreamery carton says dreyers. new owners could have fiddled with ingredients without changing all the names of the various company divisions.
I KNOW I'M NO COON ASS POSING AS A PUREBRED. THAT'S FOR SURE. HICK.
catahoula is not a recognized akc breed, but we're one of the toughest dogs around and i can whip your ass -- just like i do the pit bull next door
nothing i love more than a good dog fight, unless it is a good cat fight or jumping out of airplanes
tg: was looking at the number of comments on this item vs. numbers received by other items posted this week. obviously, we visitors to your blog hunger for something other than sweets, ice cream and caffeine (even if it is starbucks caffeine)
tereese: you and your d mag cohorts might be interested to know that the Washington Post food section has started a new weekly on-line food chat called...Front Burner. This week's chat is pretty interesting. It includes a note that on July 27 a WP food story will feature the creative things Washington chefs are doing with beets.
BRING IT ON, SWAMP DOG. I'LL MAKE YOU EAT YOUR TAIL.
woof! woof! woof!
SPEAK ENGLISH.
which woof did you not understand?
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