Tuesday, July 13, 2010

Beet This

I planted beets for the first time this year ... planted seeds right in the garden soil on the afternoon of our first work day, and I've already harvested almost all of them. They were quite easy ... no pests or problems, at least this time around! I planted a variety called "cylindra" that I got from Johnny's Seeds. They're nice because they are tubular in shape, so every slice is about the same size around. They have a really nice, sweet flavor, good enough that they really didn't need a marinade like the one below, but sometimes one feels the need to dress up a veggie! Here's a nice recipe I made this week to take to my book group potluck. It comes from a cookbook called "Recipes from America's Small Farms".

Marinated Beets (note- make 12-24 hours ahead to allow flavors to blend)

8 medium beets (I used about 6-7)
2 tbsp walnut oil
1 tbsp plus 1 tsp raspberry vinegar
3 small garlic cloves, minced
1/2 tsp salt
fresh ground black pepper
1/2 cup crumbled feta cheese
toasted walnuts
1/4 c minced fresh mint leaves

Cook the beets ( I steamed them in a pressure cooker for about 7 minutes then let the pressure release gradually). Once they're cooked the skins will rub off very easily. Slice into thin slices

Mix together the oil, vinegar, garlic, salt and pepper, and mix well. Pour over the beets (you can put them in a bowl and toss occasionally, or put them in a zip lock bag and just tumble the bag a few times during the marinating time. 24 hrs is best.

Serve cold topped with the feta, walnuts & mint. (Add these at the last minute so the walnuts stay crisp and the feta doesn't turn completely pink!)

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