- • Lettuce
- • New potatoes!!
- • Carrots
- • Beets
- • Scallions
- • Cauliflower (while it lasts)
- • Chinese broccoli
- • Kale or chard
- • Spinach
- • Radishes
It is that time in the spring; long days, rain and so much to do that there are not enough hours in the day. We have been burning the candle at both ends trying to get crops in the ground and the weeding done. We have blooming tomatoes in the greenhouse, but all need pruning and tying up. The cucumbers in the hoop house are reaching for the sky, which is great, we just have to provide the support they need to go up and not out.
We managed to get most of the sweet peppers in the hoop house (I use hoop house and green house interchangeably) planted. It was great to have Ben, our Catlin student doing his internship, available to help me finish up. We had 13 students from Liberty’s Environmental Science class make their third and final visit to the farm to help plant the pumpkins and winter squash. Each high school student helped one of the ABC preschoolers plant the pumpkins. It was a great sight to see, everyone with their hands in the dirt. After the planting the high school class made pizza and we enjoyed a refreshing downpour.
The farmers market was rainy and much slower paced than the week before. It is definitely time to plant, but people plant according to the weather of the day, which doesn’t make much sense. They wanted kale this week and melons last week. We have all sorts of starts so please visit us at the Beaverton Farmers market or give me your request at the farm.
Today we will harvest the first potatoes from the greenhouse. They are bright red and so delicious. We had to try a few last night to make sure they were ready for our subscribers! We use organic seed potatoes and the first red potatoes are usually the best. As they are fresh from the ground and not hardened off, their skins are delicate so handle them with care. We leave them dirty so as not to bruise them. The sugar snaps are almost ready. This is a very delicious crop but a lot of work to harvest. If you have signed up to harvest that is what you can expect to be doing.
We plan to transplant the maincrop tomatoes, stuffing peppers and eggplants today. The remainder of the zucchini, winter squash, and shelling beans will also go in this week. The Leeks are the only remaining alium left to be planted and this rain has been perfect for getting the soil the right texture to do so. The weeds have been given a new lease on life so we have to get ahead of them. All this writing is motivating me to get up from the computer to get the harvest started.
SIMPLE BEET SALAD WITH ONIONS
Grate scrubbed beets or cut into julienne; toss with chopped green onions and vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.
ROASTED BEETS
Just cut them into chunks and roast them with olive oil, S & P until they are tender.
Simple summer beet soup
Boil and peel beets. (Can use both kinds). Whirl in food processor with orange or lemon juice, small amount of fresh mint leaves if you have some, and black pepper. Chill. Serve with plain yogurt or sour cream.
A beet suggestion from Anina Marcus, a CSA member from Carmel: “I would like to say what I did with the beets. I parboiled them till tender, sliced them thin and then made a vinaigrette of Meyer lemon, balsamic vinegar, sea salt, pepper, 2 tablespoons honey or pomegranate molasses and then sprinkled your thinly diced mint over all that. It was so lovely. If you really want to get adventurous you can slice strawberries into that also. You get the wonderful sweet of the strawberry against the different sweet of the beet all put into balance by the Meyer lemon and balsamic to offset the sugars slightly… It’s a palate pleaser… I just had to tell you because I did that tonight to go with corn on the cob.”
Creamy Beet Soup with Pistachio Mousse
adapted from the Cook’s Garden by Ellen Ogden
2 tablespoons olive oil
1 bunch beets, peeled and cubed
1 small onion or leek, chopped
2 garlic cloves, minced
1.5 cups white wine
2 cups apple cider or juice
dash of ground allspice
1 stick of cinnamon
1 bay leaf
1 pint sour cream or yogurt
S & P to taste
Pistachio Mousse
1 cup ricotta cheese
1/2 cup chopped pistachio nuts, slightly toasted
8 sprigs fresh chervil or 4 sprigs fresh tarragon
4 fresh mint leaves
pinch of salt
pinch of cayenne pepper
Heat the oil in a large pot over medium heat. Add the beets and onions and cook, stirring often, until the onions soften, about 5 minutes. Add the garlic and cook, stirring often, until fragrant, about 1-2 minutes. Add the wine and bring to a boil over high heat. Cook until the wine is reduced by half, about 5 minutes. Add the apple juice, spices, and return to the boil. Reduce heat to medium low and cover. Cook until the beets are tender, about 45 minutes. Remove the cinnamon stick and bay leaf. Stir in the sour cream or yogurt.
Transfer to a bowl and cool. Cover and refrigerate until chilled, at least 2 hours.
Meanwhile make the pistachio mousse. Process all of the ingredients in a blender or food processor until smooth. Transfer to bowl, cover, and refrigerate until ready to serve.
Serve the soup cold, seasoning with the salt and pepper and garnishing each bowl with a spoonful of the mousse.
6 medium beets roasted
Olive oil
Salt
2 cloves garlic crushed
2 Tbl yogurt
2 Tbl Mayo (regular or vegan)
4 tsp curry powder
3 Tbl fresh lemon juice
10 tbl olive oil
4 Tbl chopped cutting celery or cilantro
Directions:
Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a shallow pan and roast until tender. A sharp kitchen paring knife should pierce through the foil easily. Set aside to cool. Mix dressing by combining all ingredients except oil. When all ingredients are smooth, whisk in the oil and set aside. Many people don’t prepare fresh beets because of the staining juices. Wearing latex or vinyl gloves will protect your hands and preparing on a covered surface
Will protect your cutting board. I often roast beets without wrapping and use them skin included. However, this is an alternative method. Whatever method you use, it is well worth the effort!
Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.
Honeyed Beet Quinoa Summer Salad, with variations
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden
Julia’s note: I make many variations of this salad, with whatever vegetables/alliums/dressing I have on hand. I love using quinoa, but brown rice and couscous also work nicely. Likely other grains too. For this much salad I usually use half the amount of cheese they recommend and half the amount of nuts. Any mixture of the below herbs work well: just parsley, just cilantro, just basil, or any combo… chives, tarragon for a different flavor….. The possibilities are endless and having a salad like this on hand makes healthy lunches/dinners much easier.
6 beets, roasted
1/4 cup honey
1 1/2 cups orange juice
juice of 1 lemon
1/2 cup fruity olive oil
3 cups cooked quinoa, or another grain such as brown rice or couscous or??
1 cup crumbled feta cheese, or shredded parmesan, or??, optional
1 cup toasted walnuts or almonds, roughly chopped
1/2 cup chopped basil OR cilantro
1/2 cup chopped parsley
6 minced green onions or 3 shallots or other mild allium
lettuce greens, ready for eating as salad
Dice roasted beets and marinate in orange and lemon juice and honey at least one hour. (Julia’s note: I warm up my honey a bit before mixing it in the juices/oil… but don’t make it too hot or it will ‘cook’ the juice and fruity oil!) Combine with other ingredients except salad greens. Chill at least one hour to allow flavors to blend. Serve on bed of salad greens.
BEETS
From a book I got from the library: A Mother’s Book of Traditional Household Skills by L.G. Abell, originally published in 1853
Wash them clean with a cloth, rubbing them well. Be careful not to cut them, unless they are very large, and then you may cut them in two, not splitting them. They require, when grown full size, three or four hours’ boiling. When tender all through, scrape off the outside, split or cut them in thin round slices, and pour over melted butter, and sprinkle with pepper. Boiled beets sliced, and put in spiced vinegar until pickled, are good. The tops of beets are good in summer boiled as greens. Beets should be kept in the cellar, covered with earth to keep them fresh. It is said they are nicer roasted as potatoes for the table.
Orange Beets
2 large beets (about 1 1/2 pounds)
1 tablespoon butter
1 tablespoon grated orange rind
3/4 cup fresh orange juice
1 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 1/2 tablespoons chopped almonds, toasted
Leaving root and 1 inch of stem on beets, trim tops, and scrub with a brush. Place in a large saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into cubes to measure 3 1/2 cups.
1. Melt butter in a large nonstick skillet over medium heat. Add beets, rind, and next 4 ingredients (rind through pepper). Bring to a boil; cook until liquid is the consistency of a thin syrup (about 12 minutes), stirring occasionally. Sprinkle with almonds.
Yield: 6 servings (serving size: 1/2 cup)
CALORIES 89(29% from fat); FAT 2.9g (sat 1.3g,mono 1.1g,poly 0.3g); PROTEIN 2.4g; CHOLESTEROL 5mg; CALCIUM 27mg; SODIUM 157mg; FIBER 1.2g; IRON 1mg; CARBOHYDRATE 14.8g
Cooking Light, DECEMBER 2001
Balsamic-Dressed Roasted Beets
A simple sweet-and-sour dressing complements earthy roasted beets. Its bright flavors make this dish a fitting accompaniment for roasted meats.
6 medium beets (about 2 1/2 pounds)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar1 tablespoon sugar
1 star anise
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 400°.
Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.
Yield: 8 servings (serving size: 1/2 cup)
CALORIES 79(3% from fat); FAT 0.3g (sat 0.0g,mono 0.1g,poly 0.1g); PROTEIN 2.4g; CHOLESTEROL 0.0mg; CALCIUM 27mg; SODIUM 258mg; FIBER 4g; IRON 1.2mg; CARBOHYDRATE 17.9g
Cooking Light, NOVEMBER 2005
Beet and Leek Salad with Peanut Dressing
The beets, leeks, and dressing can all be prepared and stored separately in the refrigerator up to two days in advance; just let them all come close to room temperature before serving. The dressing gets thicker as it stands, so add more water to thin it if necessary. To avoid staining your hands when rubbing the skins off the beets, wear gloves or rub the beets under running water.
2 medium beets (about 3/4 pound)
Cooking spray
4 cups thinly sliced leek (about 1 pound)
1/2 teaspoon olive oil
1/2 teaspoon salt, divided
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon creamy peanut butter
1 1/2 teaspoons minced peeled fresh ginger
2 cups alfalfa sprouts
Preheat oven to 425°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets on a small baking sheet coated with cooking spray. Bake at 425° for 1 hour or until tender when pierced with a fork. Cool. Trim off beet roots and stem; rub off skins. Cut each beet in half lengthwise; slice each beet half crosswise into 1/4-inch-thick slices.
Combine leek, oil, and 1/4 teaspoon salt on a baking sheet coated with cooking spray; toss well to coat. Bake at 425° for 15 minutes or until tender and just beginning to brown; stir after 8 minutes.
Combine water, lime juice, peanut butter, ginger, and 1/4 teaspoon salt, stirring well with a whisk until smooth.
Arrange 1/3 cup sprouts on each of 6 salad plates; divide the beets and leek evenly among servings. Drizzle about 2 teaspoons dressing over each serving.
Yield: 6 servings
CALORIES 84(23% from fat); FAT 2.1g (sat 0.4g,mono 1g,poly 0.5g); PROTEIN 2.9g; CHOLESTEROL 0.0mg; CALCIUM 49mg; SODIUM 266mg; FIBER 3.1g; IRON 1.9mg; CARBOHYDRATE 15.1g
Cooking Light, MARCH 2005
Rochelle’s Beet Salad
we love it, it’s fast, easy and healthy.
I just threw it together, so it’s a simple one. Trim ends off beets, then steam until soft rinse with cold water, so that the skin peels right off. Dice up, mix with thinly sliced onions, (red, white or yellow), add crumbled crostini, and plenty of balsamic vinegar, salt/pepper to taste with a dash of extra virgin olive oil. Toss, EAT.
Dutch Beet Salad
from Recipes from a Kitchen Garden by Shepherd and Raboff
6 large beets, peeled
1 bunch scallions, chopped
½ cup apple cider vinegar
2 Tbs. water
½ cup vegetable oil
pinch sugar
1/4 tsp. salt
1/4 tsp. black pepper
Grate the fresh beets on the finest grater you have-preferably one used to grate lemon peel. If you are using a food processor, use the blade with the smallest holes. Place the grated beets in a bowl. Mix the remaining ingredients until blended and pour over the beets. Toss and marinate in refrigerator for several hours before serving. For an interesting variation substitute grated carrots and/or grated daikon radishes for 1/3 of the beets. Serves 4 to 6.
Grilled Beets from a customer
Toss with balsamic vinegar, extra virgin olive
oil, salt & pepper and GRILL over direct heat
for 15-20 and finish indirect heat approx. 40
min for approx. 1-1/2″ dia. beet (grill with
skin on of course and 1/2 of tops and roots).
These are superior to oven roasting – I can’t go back
to oven roasting now!
BEET AND BLUE CHEESE SPREAD
Cooking Light magazine
2 beets
2 apples, cut into 8 wedges
1/4 cup blue cheese, crumbled
1 tbsp. horseradish
Preheat oven to 400̊. Wrap beets in foil and bake for
1 hour or until tender. Cool and peel the beets.
Place beets, apples, cheese and horseradish in a food
processor, process until well blended. Serve with
crackers or pita chips.
BEET AND ARUGULA SALAD
1/2 lb.
1 small bunch
1 tbsp.
1/4 cup beets without leaves (about 3 medium)
arugula
white-wine vinegar
olive oil
Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange arugula and beets on 2 plates. Serves 2.
Gourmet, March 1997
BOILED BEETS AND WILTED BEET GREENS W/ GARLIC & LEMON
This sauce utilizes both the beets and their leafy tops, so freshness is paramount. Boiled and diced beets are added to a simple sauce of tender beet greens wilted in garlic and olive oil. A splash of lemon juice helps balance the sweetness in the beets, as does the gentle bitterness of the greens themselves.
4 medium
1 tsp.
1/4 cup
4 cloves
1 1/2 tbsp.
1 lb. beets with their leafy greens
salt, plus some to taste
olive oil
garlic
fresh lemon juice
pasta (best choice: fusilli or other short, curly shape)
1. Bring 4 quarts of salted water to a boil in a large pot for cooking the pasta.
2. Slice the beet stems where the leaves begin and set the leaves aside. Trim all but the last inch of the stems from the beets themselves. Trim any dangling roots and wash the beets to remove any dirt. The trimmed beets should weigh about 1 pound. (Julia’s note: if you have a beet or 2 left over, they are good grated raw into a salad.)
3. Place the beets in a medium saucepan and cover with water. Bring the water to a boil and add salt to taste. Simmer until the beets are tender enough so that a metal skewer slides easily through them, about 25 minutes. Drain the beets and cool them slightly. Use paper towels to hold the beets and rub gently to slip off their skins. Trim and discard the remaining portion of the stem. Cut the peeled beets into 1/4 inch cubes and set them aside.
4. While the beets are cooking, place the beet greens in a large bowl and soak in several changes of cold water until no grit appears on the bottom of the bowl. Shake the leaves to remove excess moisture but do not dry them. Slice the damp leaves crosswise into 1/2 inch wide strips and set them aside. There should be about 5 cups of shredded beet greens. (Julia’s note about the ‘several changes of cold water’: I just wash the beets, but then I’m not a fussy chef from New York City….)
5. Heat the oil in a large sauté pan with a cover. Add the garlic and sauté over medium heat until golden, about 2 minutes. Add the beet greens and 1 teaspoon salt. Stir several times to coat the leaves with the oil. Cover and cook, stirring several more times, until the beet greens have wilted, about 5 minutes.
6. Stir in the cubed beets and the lemon juice and cook until heated through, about 1 minute. Taste for salt and adjust seasonings if necessary.
7. While preparing the sauce, cook and drain the pasta. Toss the hot pasta with the beet sauce. Mix well and transfer portions to warm pasta bowls. Serve immediately.
Pasta e Verdura, Jack Bishop
BEETS WITH WALNUTS
6
3/4 cup
2 cloves
1 tbsp.
1 tbsp.
1 1/2 tsp.
1 tsp.
5 beets (each 1 1/2 to 2 inches in diameter), scrubbed and trimmed, leaving about 1 inch of the stems attached
water
garlic, unpeeled
olive oil
minced fresh coriander
red-wine vinegar, or to taste
minced white part of scallion
walnut halves, toasted and chopped (about 2 teaspoons)
In a 2-quart microwave-safe round glass casserole with a lid, microwave the beets with the water and the garlic, covered, on high power(100%), stirring every 2 minutes, for 6-9 minutes, or until they are tender when pierced with a fork, transferring them to a cutting board as they are cooked and reserving the garlic, and let them cool. Peel the beets, halve them, and slice them 1/4 inch thick. Peel the reserved garlic, mash it to a paste with the flat side of a heavy knife, and in a serving bowl stir it together with the oil, the coriander, the vinegar, the scallion, and salt and pepper to taste. Stir in the sliced beets and sprinkle the mixture with the walnuts.
Gourmet, February 1993
CARROT AND BEET SALAD WITH GINGER VINAIGRETTE
1/4 cup
2 tbsp.
1 clove
1/4 cup
1 tbsp.
1/2 tsp.
1/2 cup
4 cups
4 cups minced shallot
minced peeled fresh ginger
garlic, minced
rice vinegar (available at Asian markets and some supermarkets)
soy sauce
Asian (toasted) sesame oil
Tabasco to taste
olive oil
finely shredded carrots
finely shredded peeled raw beets (about 3/4 pound)
spinach leaves, washed thoroughly, for garnish if desired
In a blender puree shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves. Serves 6. Gourmet, April 1994
GRAPEFRUIT, BEET, AND BLUE CHEESE SALAD
1/2 bunch
1
1 oz.
2
4 tsp.
1 tbsp.
watercress, coarse stems discarded
grapefruit, peel and pith cut away with a serrated knife and sections cut free from membranes
chilled fine-quality blue cheese, cut into small thin slices
peeled cooked beets, grated coarse (about 1 cup)
extra-virgin olive oil
balsamic vinegar
coarse salt to taste
coarsely ground pepper to taste
Divide watercress between 2 salad plates and arrange grapefruit sections and cheese decoratively on top. In a small bowl toss together beets, 2 teaspoons oil, and vinegar and divide between salads. Drizzle salads with remaining oil and season with salt and pepper. Serves 2.
Gourmet, February 1994
BEETS WITH STOUT AND SAUTEED BEET GREENS
9 lbs.
3 tbsp.
1 tbsp.
1/2 stick beets including the greens (4 1/2 pounds without the greens),
Guinness stout
red-wine vinegar
unsalted butter (1/4 cup)
the reserved beet greens or 1 pound of kale, coarse stems discarded and the leaves washed well, spun dry, and chopped very coarse
Trim the beets, leaving 2 inches of the stem ends intact and reserving 1 pound of the beet greens. In a kettle cover the beets with 2 inches cold water, bring to a boil, and simmer the beets, covered, for 20 to 35 minutes (depending on their size), or until they are tender. Drain the beets and under the cold running water slip off and discard their skins and stems. In a skillet bring to a boil the stout and the vinegar and whisk in 2 tablespoons of the butter. Stir in the beets, quartered, add the salt and pepper to taste, and keep the beets warm, covered. In a large skillet heat the remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it sauté the reserved beet greens, stirring, for 5 minutes, or until they are tender, and stir in the salt and pepper to taste. Arrange the greens around the edge of a platter and mound the beets in the center.
Gourmet, March 1990
ROASTED BEET SALAD WITH BEET GREENS AND FETA
Good cooks never discard the nutritious beet greens. Here, the greens are combined with roasted beets, capers and feta in a Greek-inspired salad.
6 tbsp.
2 1/2 tbsp.
1 tbsp.
7 med.-lg.
1 cup
2 tbsp.
3/4 cup extra-virgin olive oil
red wine vinegar
minced garlic
beets (about 3 inches in diameter) with greens
water
chopped drained capers
crumbled feta cheese (about 3 ounces)
Preheat oven to 375¡F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper.
Cut green tops off beets; reserve tops. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets while warm. Cut beets in half and slice thinly. Transfer to large bowl. Mix in capers and 1/4 cup dressing. Season with salt and pepper.
Cut stems off beet greens; discard stems. Wash greens. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Arrange beets in center of platter. Surround with greens; sprinkle with feta. Drizzle with any remaining dressing.
CHILLED BEET SOUP WITH CHIVES
1 1/2 tsp.
3 med.
1 bunch
1
1 1/2 tbsp.
1 tbsp.
2 cups olive oil
carrots, peeled, chopped
beets, cut into fourths, tops reserved for another use
onion, finely chopped
balsamic vinegar
sugar
buttermilk
Chopped fresh chives
Heat oil in large non stick skillet over low heat. Add carrots, beets and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
Working in batches, add sugar and carrot mixture to blender or food processor. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.) Top with chives.
Julia’s note: I have an immersible blender; it’s a GREAT soup tool: just blend the soup right in the pan. I highly recommend this kitchen gadget.
Adapted from Bon Appétit, June 1996
STEAMED BEET GREENS
8 cups
4 tbsp.
3 tbsp.
6 tbsp. washed, loosely packed trimmed beet greens (coarse stems removed)
unsalted butter
fresh lemon juice
finely chopped shallots or onions
salt and pepper to taste
Rinse the beet greens well, and leave the water clinging to the leaves. Melt the butter in a medium-size skillet. Add the greens and lemon juice, cover, and cook over low heat for 5 mins. Then add the shallots and salt and pepper. Stir well, cover, and cook until the greens have wilted another 4-5 mins. Adjust the seasonings if necessary, and serve immediately. Makes 2 portions.
The New Basics, Rosso and Lukins
BEET VINAIGRETTE
1 cup
2-3 cloves
2 tbsp.
1 tsp.
1/4 cup
1 lg.
1 cup vinegar
garlic
freshly ground pepper
salt
sugar
cooked beet, roughly chopped (3/4 to 1 cup)
oil
Put all ingredients except the oil in a blender or food processor and puree. Then, with the motor running, slowly add the oil.
Kitchen Garden Magazine, Sept. 1997
WHOLE-BEET PASTA SAUCE
1/2 cup
1 lb.
1
1
1 lb.
1/2 cup
1 tbsp.
2 large
4 oz. pine nuts
beet greens (or chard or spinach)
orange
lime
fettuccine or linguine
olive oil
chopped garlic
or 4 medium roasted beets, cut into 1/2-in. cubes
Salt and freshly ground pepper
feta or Gorgonzola cheese
Toast the pine nuts in a 350 F oven for 10 minutes or until light brown. Cool. Wash the greens thoroughly. If the leaves are young and tender, they can be used whole. If they’re large, remove the stems and chop the leaves coarse. Juice the orange and the lime into a measuring cup; you should have about 1/2 cup of juice. Save the rinds. Cook the pasta in a large pot of boiling salted water until al dente. If you’re using fresh pasta, which needs to boil for only a minute or two, prepare the sauce before you cook the pasta. In a very large sauté pan or Dutch oven, heat the oil and the garlic over a medium flame just until the garlic starts to color. Add the beets and citrus juice, and season with two large pinches of salt and some pepper. Boil until the liquid is reduced by about half. Add the greens and toss. If the sauce needs more zing, grate just a bit of orange and lime peel into it and stir. Drain the pasta, add it to the sauce along with most of the pine nuts, and stir. Serve on warm plates with the extra pine nuts and half the cheese crumbled on top. Pass the rest of the cheese at the table.
Kitchen Garden Magazine, Sept. 1997
ROASTED BEETS
Scrub beets under cold water, rub them with vegetable oil and sprinkle them with a little kosher salt. Roast them on a baking sheet at 350 F. Small to medium beets take 30-60 minutes. You may want to cut large beets in half to shorten the baking time. When the beets can be pierced easily with a fork, they’re done. Once the beets are cool, the skins slip off easily.
I have no trouble finding ways to use leftover, cooked beets. In my beet vinaigrette, pureed cooked beets take the place of some of the oil, so this dressing has more nutrients and less fat than traditional vinaigrettes. The vibrant color really dresses up garden salads, pasta salads, and fish. One of my favorite salads is a mixture of greens topped with cubes of roasted beets, slices of tart green apple, and pats of goat cheese, all drizzled with sweet-tangy beet vinaigrette.
Kitchen Garden Magazine, Sept. 1997
GRATED CARROT OR BEET SALD WITH CUMIN
Grate or hand-cut carrots or beets, blanch them briefly in boiling salted water, then drain and towel-dry. Dress while warm with Lime-Cumin Vinaigrette, plus 1 teaspoon orange flower water if you like.
Lime-Cumin Vinaigrette
1 clove
2-3 tbsp.
2 tbsp.
1/2
1/2 tsp.
1/2 tsp.
1/4 tsp.
1/3 cup
2 tbsp. garlic
Salt
Grated or minced zest of 2 limes
fresh lime or lemon juice to taste
chopped scallion or finely diced shallot
jalapeno chile, seeded and minced
cumin seeds
coriander seeds
dry mustard
olive oil
chopped cilantro
Pound the garlic with 1/8 teaspoon salt in a mortar until smooth (or put it through a press), then combine it in a bowl with the lime zest, juice, scallion, and chile. Toast the cumin and coriander seeds in a small dry skillet until fragrant, then immediately remove them to a plate to cool. Grind to a powder in a spice mill, and then add them to the juice mixture. Whisk in the mustard and oil. Taste and adjust the balance if needed. Let the dressing stand for at least 15 minutes; add the cilantro just before using.
Vegetarian Cooking for Everyone, Deborah Madison
GRATED SAUTEED BEETS
4 medium
4 tbsp.
beets
butter
Fresh lemon juice
Salt & freshly ground pepper
Chopped fresh dill or parsley
Wash, peel, and coarsely grate beets. In a covered frying pan, melt butter, add beets, and stir to coat with butter, then sprinkle with lemon juice to taste. Cover and cook over medium to low heat for approximately 10 minutes, checking occasionally to see that the beets don’t burn. (You could add a few spoonfuls of stock or water to prevent sticking.) Cook just until tender, and then season with salt, pepper, and additional lemon juice if needed. Sprinkle with dill or parsley. Serves 4.
Note: Grate other vegetables, such as cabbage, carrots, and parsnips, cook separately, and arrange in mounds on a vegetable platter.
Victory Garden Cookbook, Marian Morash
Beetroot Salad with Anchovy Dressing, from: Jane Grigson’s Vegetable Book
Julia’s note: ‘beetroot’ is what beets are called in England, I think. I was intrigued by this recipe because of the unusual salad dressing. I’m a big fan of vegetable salads, our dinner table often has a traditional lettuce salad and also a beet or potato or turnip or fennel or celery etc. salad. I love make ahead dinner items, and vegetable-rich ones are an extra bonus.
1 pound boiled, peeled beetroot
1/2 pound boiled firm or waxy potatoes
2 hard-boiled eggs, peeled
chopped parsley
Dressing:
2 medium onions, chopped
4 Tablespoons oil
1 tin anchovies in oil
1 teaspoon wine vinegar
1/4 teaspoon (or a bit more?) Dijon mustard pepper
Slice beets and put into a shallow bowl. Peel and slice the potatoes into half-circles and arrange them in a ring round the edge, slipping the straight edge down between the beets and the edge of the bowl. Mash the eggs to crumbs with a fork, mix them with a heaped tablespoon of parsley and set aside.
For the dressing, cook the onions in a tablespoon of oil in a small covered pan, so that they become soft without browning. Cool and pound with the anchovies, their oil and the remaining ingredients (use a blender if possible). Adjust the seasonings (this usually means add S & P to taste).
Spread dressing evenly over the beets. Scatter the egg on top with extra parsley if necessary. Serve chilled.
SCALLION GOAT CHEESE MUFFINS
1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions
Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.
In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins. Gourmet
Lydias Ladybug