Five ways to eat more beets.
1. roast and toss with vinaigrette and fresh herbs.
2. shred raw, toss with Belgian endive, and dress with white wine vinegar, olive oil, salt and pepper.
3. serve cooked beets with garlic pistachio butter.
4. mix cooked and pureed beets with goat cheese, swiss chard, and walnuts and stuff inside homemade ravioli. cook and serve with tarragon butter.
5. crisp thin beet slices in the oven with olive oil, salt, pepper, and your favorite spice mix like Za’atar (thyme, sumac, toasted sesame seeds, salt, and pepper).
To celebrate this fleeting tomato season along with the Mass Farmers Market week, I’m joining 70 plus state wide bloggers for the Loving Local Blogathon week. Hosted by In Our Grandmother’s Kitchens, Loving Local promotes locally grown food and also raises funds for the work of Mass Farmers Markets, the non-profit charitable organization that helps farmers markets throughout the Commonwealth. Donations can be made here.
How do you like your beets?
Marinated Beet Salad
adapted from The Art of Simple Food by Alice Waters
Yield 4 servings
1 pound beets (washed and greens removed)
2 teaspoons red wine vinegar
1 teaspoon extra-virgin olive oil
1 tablespoon fresh tarragon (chopped)
fresh ground pepper
Wash the beets thoroughly. Put them in a baking dish with a little water (enough to cover the bottom of the dish to a depth of 1/8 inch) and sprinkle with salt. Cover tightly and bake the beets at 400 F until they can easily be pierced with a knife, 45 minutes to 1 hour, depending on their size. Uncover and cool.
Cut off the tops and roots and slip off the skins. Cut the peeled beets into small wedges and sprinkle with vinegar, salt, and pepper. Add a drizzle of honey if the beets are at all bitter. Let stand for 30 minutes or longer to allow the beets to absorb the flavor of the vinegar. Taste and add more salt or vinegar as needed.
Toss with oil and chopped tarragon. Serve.