Mixed Greens Blog

Mixed Greens Blog
Living Sustainably in the Pacific Northwest

21
July
2010

If You Can’t Beet ‘Em…

Beets

Sometimes it’s hard for us during the summer to make it to the University Farmers Market on Saturdays. I’ve come to rely more and more on produce and market stands and have discovered  a wonderful one in the Skagit Valley called Mother Flight Farm. We often get off I-5 at Conway and make our way to Anacortes via La Conner for a more scenic route through the valley. Mother Flight is close to Conway but slightly off the beaten path — you’ll see their wonderful hand-painted signs. Prices are great, everything is organic and the selection is perfect for one-stop shopping.

A couple of weeks ago we came home with a beautiful bunch of beets. I almost always roast beets and then marinate them. They’ll keep in the fridge for several days so you can add them to your daily salad or just serve them as a side dish. When the greens are young and tender, as these were, a brief saute with garlic and a squeeze of lemon is all you need.

Beets

Several years ago I started using Jerry Traunfeld’s recipe in The Herbfarm Cookbook and have stuck with my own variation of it ever since. Like so many of his recipes, this one fits my style of casual cooking.

Roasted Beets

Roasted Marinated Beets

1 bunch of beets, 7-8 small

Zest of 1 lemon

Juice of 1 lemon

1 T maple syrup

1 medium shallot, sliced thin

Salt & pepper to taste

Chopped herbs — dill, tarragon, chives are all good

Preheat oven to 425 degrees.

Wash beets and trim stems to 1/2 inch.

Place in a shallow baking dish large enough to hold them in a single layer. Pour 1/2 inch of water into dish and cover with a lid or foil.

Bake 30 to 60 minutes depending on the size of beets. Test by piercing with a paring knife for doneness.

Let beets cool. Cut off the top and tail and remove the skins (usually they’ll just rub off or use a paring knife).

Stir together the lemon zest, lemon juice, maple syrup, shallot, salt, pepper and herbs. Coat the beets with this dressing and let it sit at least an hour or overnight in the fridge.

Beet Salad

Blue cheese, feta cheese, walnuts, arugula, frisee or any salad greens and beets — whatever you have on hand, it’s all good. You can even forgo the roasting altogether and try this grated raw beet salad. It’s said to turn even sworn beet haters into fans.


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4 Responses »

  1. We pulled a few beets out of the garden a couple of days ago and had them roasted and sprinkled with balsamic vinegar for supper. Such a huge treat to have them just out the back door and ready to eat a few minutes later. Your recipe sounds superb and we’ll try it for the next batch.

  2. I had beets, blue cheese, red scallions, and roasted pumpkin seeds in my salad with dinner today, with Goddess dressing. I never knew how much I liked beets until I started growing them, now I can hardly keep up with myself. I just planted two more rows of seeds today. Every time I pull a row, I plant another!

  3. Sally & Lara, you’ve both inspired me to plant some beets of my own. The fresher the better!

  4. Great post. I had a red and yellow marinated beet salad with walnuts for dinner tonight. I didn’t always love beets but I do now and love finding different ways to use them. The green are divine as well. I’m going to try your dressing for the next time I roast beets. Delish sounding. Thank you.