Rolling in the Beets

 

I planted the oddest little seeds I’ve ever seen last fall. They looked like tiny little asteroids. When dropped from my hand into the dirt, they disappeared as if into thin air (or outer space.)

Lo and behold, bright green tips arose where the asteroids had collided with my planting beds and voila! instant root vegetables.

Well, not instant. It took another couple of months, during which time I enjoyed baby beet greens – but then I had them. Creamy sweetness coming out of my oven.

 

My favorite new start this year was Chioggia Beets.They come out of the ground looking quite normal and then, once you cut them open, you get a beet that has white and red rings like it ran away to the circus and came home as the tent. Of course once they are truly cooked the difference between the rings is not as noticeable, but boy are they tasty.

 

 

 

Beet Salad

I first had this salad at a trendy little place in New York. (Okay, so I define trendy as on the nearest corner, but still…)

Ingredients:

Beets, both root and greens
Garlic, 2 – 3 cloves
Olive oil
S&P to taste (I use sea salt because it’s just better.)
Blue Cheese
Lightly roasted Walnuts

Clean your beets, reserving the beet greens.

Put the beets in a 325 degree oven to roast

  • drizzle with olive oil, salt lightly
  • wrap in foil
  • bake 30 minutes for a beet fist size or smaller, longer for those larger.
  • Don’t eat them if they’re old. Tough. Tough. Tough. MUCH better when you get them from your farmer’s market.

T-Minus 15 minutes ’til the beets are done: Roast walnuts in your skillet by turning up the flame and pushing them around, or, if you prefer, use your toaster oven.

When the beets have about ten minutes left to cook, chop your garlic to the desired choppiness and put in a skillet with some olive oil. Turn up the heat and sauté.

Once they’re tender (=not totally brown) dump your cleaned beet greens in and sauté until tender. Don’t overcook them, a little crunch is good. Remove from stovetop.

Pull beets out of the oven. Pull the skins off. (I tend to just cut in as if quartering. The skin peels easily.) Cut into smallish pieces.

Arrange greens on the plate. 
Sprinkle with walnuts.
Arrange cut beets on top.
Add about a Tablespoon or two of blue cheese.

Enjoy!

 

 

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