For some reason, beets are a polarizing vegetable. Nobody likes beets just a little bit. You either love em or hate em. I happen to like the earthy flavor of beets. I grate them raw on a salad. I cook, cool and eat them with scallions, orange slices and dill (see recipe below). Or I serve them cold, sliced on a platter and eaten with a little goat cheese sprinkled on top. The beets are sizing up and I've been able to pick the larger ones from the garden. My garden beets are not as large as what you might find in the grocery store, but Edward C. Smith, author of The Vegetable Gardener's Bible says that beets taste best when harvested at about 1 1/2 to 2 1/2 inches in diameter. As the roots grow larger, they tend to lose flavor and develop a rough, pithy texture. This year I planted two varieties, Bulls Blood, a dark red root with deep red foliage and Golden, a yellow- orange beet with green tops.
Today I made a beet salad that I will serve to guests tomorrow evening:
Beet salad
Scrub about 5 beets, different colors, if possible.
Cook in boiling water until soft enough to pierce with a fork.
Cool and peel off the skin.
Add a bunch of diced scallions.
Add cut up segments of one orange
Add fresh chopped dill to taste
Add salt and pepper
Mix with a dressing of olive oil, a tablespoon or two of orange juice and a little vinegar
*Good served with crumbled goat cheese on top
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