Beets have arrived at the Farmer's Market!
Look for organic beets that are grown in chemical-free soil. Eat the beet greens. Sauté them with olive oil or olive oil and garlic. Add them to things. My colleague, Andrea, told me that she chops them fine, drizzles lemon juice vinaigrette on them and adds them, uncooked, to salad .. yum! Never toss your beet greens into your compost or other bin.
I bake my beets en papillote (in America, that's in heavy duty Reynold's Wrap). Coat (spray!) each beet lightly with some extra virgin olive oil and then, roll them in herbs, fresh or dried. I used fresh tarragon from the garden, freshly ground black pepper and kosher salt. Make a little package of each beet:
I bake my beets en papillote (in America, that's in heavy duty Reynold's Wrap). Coat (spray!) each beet lightly with some extra virgin olive oil and then, roll them in herbs, fresh or dried. I used fresh tarragon from the garden, freshly ground black pepper and kosher salt. Make a little package of each beet:
and bake them, on a cookie sheet for about an hour at 350º F. Beets are done when you can insert a sharp knife and it feels soft enough to slice.
Cool the beets and slice them and serve warm or at room temperature.
Or dice them and toss them with some freshly boiled or grilled corn and plenty of freshly chopped herbs and/or parsley. Salt and pepper to taste. Serve warm, room temperature or chilled.
Beets and love,
jane
