The beets are big enough to eat, which, in my world, means they're the size of golf balls. In the fall, when the beets are huge and the greens not as young, I like to make the Beet Box, but when the root and tops are tender and young, we celebrate the beet a different way.
Last night we yanked up a handful and roasted them, then sauted the greens in some Herb Butter and topped with toasted hazelnuts and cold goat cheese. It was a delicious crop-celebration; as if to put the beet on a pedestal and take a moment to appreciate all its parts. The only part we didn't eat was the skin, which was with me in the form of magenta fingertips. Summer is a lovely time.
Roasted Beets and Sauted Greens with Hazelnuts and Goat Cheese
Serves 4
4-6 small beets, or 2-3 larger betters, tops on
1/4 cup chopped hazelnuts
2-3 large cloves garlic, minced
2 tablespoons Herb Butter or olive oil
1/2 cup water, stock or white wine, optional
3 tablespoons very cold goat cheese, broken into small pieces
Coarse salt and freshly ground pepper, to taste
Preheat the oven to 350 F.
Remove the beet greens just above where they connect with the beet. Rinse the beets and greens thoroughly. Wrap each beet loosely in foil. Roast for about an hour, until beets are barely soft to touch. When cool enough, remove skin and slice into quarters or eights, depending on size (small bite-sized pieces).
Toast the hazelnuts in a medium saut pan over medium-high flame, turning constantly, until brown, about 5 minutes. Set nuts aside.
In the same pan over medium flame, melt the butter and saut the garlic until turning color, about 2-3 minutes. Add the beet greens, stems intact, and saut until wilted, about 3-5 minutes. If pan gets too dry, add a splash of water, stock, or white wine.
Remove from flame and toss in roasted beet pieces, nuts, salt and pepper. Empty onto serving platter or individual plates and top with bits of cold goat cheese.
what's the best way to peel a beet? i tried this a while back with a paring knife, which worked but caused a big, pink mess. maybe i should peel them in the sink next time... :)
BEETS! Serving the greens and the root together is a truly delightful summer meal. Thanks!
Yummy! This is one of my favorite meals. Last week I made beet/goat cheese/ricotta ravioli with pasta wraps. It was so good! I served them in a little butter with poppy seeds.
I had amazing roasted beets yesterday too. They were fresh dug from a farm stand in PA. I roasted them in foil, along with a roasted vidalia onion. Based on an Amanda Hesser recipe from Cooking for Mr. Latte, I serviced the beets and onions together with some olive oil and vinegar.
Liz,
If you roast them in foil, as the recipe suggests, they will slip right out of their skins with minimal effort. Although time consuming it's a good way to start many beet dishes. Otherwise a sharp paring knife or peeler. And, as you pointed out, the sink.
After roasting I let them cool, then put them in a clean sink and use paper towels to rub the skin off. Also, if I am going to grate them afterwards, as I did for the ravioli, it isn't necessary to do a good job of skinning them because the the skin will get left behind anyway, on top of the grater.
yum
made this a ccouple weeks ago
andthought it wouldbegreat using walnut oil
beet trick from Alice Waters:
toss them in vinegar asap after roasting and chopping
I made this yesterday with my beets from the farmer's market--it was delish! Thanks!
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