A month ago I was whining on Facebook about not knowing what new to do with beets. I got some ideas from well-meaning folks, but in the end I think I just needed a little beet-break. Having had just such a hiatus, the rich earthy sweetness of red beets called to me anew. The dull dirt-red ords and their dramatic red-slashed greens stood out at the market, begging to be eaten. So I grabbed a bunch and did something I’d been thinking about for awhile: I cooked them together. Starting with the beets, then adding the stems, and finally the dark leafy greens that I cooked just long enough to wilt.
The resulting warm beet salad, as I’ve decided to call it, was a big hit at my house last night. We just grated a bit of meyer lemon zest on top and called it a day, but some hazelnuts or a bit of goat cheese – globs of fresh chevre or gratings of an aged version – would be a lovely addition if you’re feeling fancy.
thecatskillkiwi | 17-Apr-09 at 3:41 pm | Permalink
Love beets, hopefully i will be pulling them out by their beautiful tops and creating kitchen carnage with the whole lot!