All We Are Saying: Give Beets a Chance

Beets are at the farmer's market, and in your CSA box.  Red ones, yellow ones, and the pretty red and white striped, Chiogga.  

Today for the Stan Hywet market demo I did a Raw Beet Salad, then I sauteed the greens in olive oil with some chopped garlic.  Many people told me they didn't realize that you could eat beets raw, so the salad was a hit.

Pictured are a few of my samplers who were nice enough to offer me some of their cooking experience.  They actually inspired the use of the maple syrup which balanced out my overaggressive squeeze of lemon juice.  

Raw Beet Salad with Cumin & Coriander Dressing

4 medium to large beets, peeled, then julienned or finely grated (wear gloves and an apron unless you want to look like a ax murderer)

1 small bunch of fresh green onions, thinly sliced, including green tops

1 t red wine vinegar

1 t fresh lemon juice

1/4 t ground cumin

1/4 t ground coriander

3-4 T extra virgin olive oil

2 t maple syrup

Coarse kosher salt

 and freshly ground black pepper

Place beets and onions in glass serving bowl.  Combine vinegar, lemon, cumin, coriander in small bowl.  Whisk in olive oil until it emulsifies.  Taste and season.  Add maple syrup if desired.

*if you are feeling really ambitious, toast whole cumin seeds and coriander in a small skillet over medium heat until they smelly fragrant, then grind in spice grinder or w/mortar and pestle

Sauteed Beet Greens with Garlic and Olive Oil

3-4 cloves garlic, minced

beet greens, rinsed

1 T extra virgin olive oil.

Chop stems, then leaves of beet greens.  Heat oil in large saute pan.  Add stems, saute a few minutes to soften, then add leaves and garlic and saute a few minutes more.  Season with salt and pepper.