Well at least I tried! (Beet and Chia seed Pancakes)

My Covey Rise Farms box had beets in them the first week and I was determined to find a way to tolerate them. I failed.  I really wanted to like these. I hate beets, unless they are made into  red velvet cupcakes.  I have tried to like them and shrimp and Adele's music every which way, but to no avail.

If you like beets this is a great interesting way to enjoy them.  It just still tastes like beets in the end which are not my jam.  Gentleman Caller likes beets and he enjoyed one.  He got the beets in the box the following week and made two takes on pickled beets. He will get them until they stop giving them to me, maybe he needs to guest blog!

Do you like beets?  What is your favorite way to have them?  Do you have any masking of the grass flavor recipes for me to try?  Full recipe to follow the montage.

They look like regular pancakes! With a hot pink center!

The cast.  How can that not mask beet flavor?

The look so pretty.  Let's give them a bath.

After a ride in the oven, more like a bloodbath!

Puree those little devils and freeze or discard what you don't need.

Wet ingredients before

And after.  They really do take over those beets!

Why is something such a pretty color so offensive to me?

At least I can pour a pretty pancake!

Beet and Chia Pancakes (copied exactly from the New York Times, because a baker I am not!)
1 large or 2 medium beets (enough for 1/2 cup puréed roasted beets)
1 cup whole wheat flour
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
rounded 1/4 teaspoon salt
1 tablespoon sugar, honey, or agave syrup (optional)
2 eggs
1 teaspoon vanilla
1 1/2 cups buttermilk or 1 cup yogurt + 1/2 cup milk (I made my own almond buttermilk, see below)
3 tablespoons chia seeds
3 tablespoons sunflower, grapeseed or canola oil

Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish (or lidded ovenproof casserole). Add 1/2 inch water to the dish. Cover tightly. Place in the oven and roast medium beets (4 to 6 ounces) for 50 minutes, large beets (8 ounces) 60 minutes, or until very soft and easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the covered baking dish. Cut away the ends and slip off the skins. Purée in a food processor fitted with the steel blade until smooth. Measure out 1/2 cup. Freeze any extra.

Sift together the flours, baking powder, baking soda, salt, and sugar (if using sugar). In a medium-size bowl, beat together the eggs, buttermilk or yogurt and milk, oil, vanilla, beet purée and honey or agave nectar (if using). Quickly whisk in the flour mixture and fold in the chia seeds.

Heat a large skillet or griddle over medium-high heat and brush with butter or oil. Drop the pancakes by the scant 1/4 cup onto the hot pan or griddle. Cook until bubbles break through and turn the pancakes. They will be quite moist so make sure to wait long enough so that they don’t fall apart when you turn them. Cook for 1 to 2 minutes on the other side, until lightly browned. Remove to a rack. Serve with maple syrup and butter.

Happy Cooking!

Missy