Just Beet It

Showin' How Funky Strong Is Your Fight
It Doesn't Matter Who's Wrong Or Right
Just Beat It, Beat It
Just Beat It, Beat It
Just Beat It, Beat It
Just Beat It, Beat It

- Michael Jackson

 This just in.  Well, kinda.  We harvested the beets a week and a half ago but I've been avoiding my blog.  Beets aren't necessarily exciting or sexy.  And so I will tell you we successfully brought in 6 pounds of beets.  Not bad.  They look impressive, right?  They don't look as bountiful once you cut them down.  The greens can be used for salads and if you are Michelle from Callia's Corner http://www.callias-corner.com/, you'll mix them up in your Vitamix Blender and make a groovy shake.  She better make one for me soon so I can become a believer.  

We are going to try the recipe below from Culinary Art/About.com 

http://culinaryarts.about.com/od/salads/r/beetsalad.htm.  We'll let you know how it goes.  I'll be honest, I'm nervous.  I'm not sure I've ever eaten a beet.  They are always so red and yucky looking.   I hope it is good because I'm feeling all Barbara Kingsolver in Animal, Vegetable, Miracle right now.  But it doesn't maker who's wrong or who's right, just beet it.

Roasted Beet Salad with Crumbled Feta

Ingredients:

• 2 bunch red beets
• ¼ cup crumbled feta cheese
• 1 cup microgreens or baby greens, rinsed and dried
• ½ cup extra virgin olive oil
• 1 lemon
• Kosher salt, to taste

Preparation:

1. Preheat oven to 400°F.


2. Tear or cut the beet tops from the beets, leaving about an inch of stalk attached. Wash and thoroughly dry the beets.


3. Place beets in a roasting pan or on a flat baking pan or sheet pan. Drizzle with a bit of extra virgin olive oil and sprinkle with Kosher salt. Roast for 30-45 minutes, depending on size and the desired doneness. Test for doneness after about 30 minutes of cooking by piercing the largest beet with a knife. If the knife easily enters the beet with only a small amount of resistance, it's done. And the smaller ones will be, too.


4. Remove from oven and let cool for 20 minutes or so.


5. Slip the skins off the beets by hand. They should slip off easily, but you can use a paring knife on any stubborn spots. Just be careful not to cut away too much beet.


6. Cut the beets into ½-inch dice and toss in a stainless steel mixing bowl with enough olive oil to coat them.


7. Cut the lemon in half and squeeze the juice of about half of it in to the bowl, gently stirring to combine and checking the flavor as you go.


8. Season to taste with Kosher salt.


9. Whisk together 3 Tbsp olive oil and 1 Tbsp lemon juice and toss the greens in this dressing in a separate bowl.


10. Spoon the beet mixture onto the center of a salad plate and top each portion with about 1 Tbsp of crumbled feta cheese and about ¼ cup of the dressed greens. Serve right away.

Makes about 4 appetizer-sized portions.

 

Side Note:

 

Should I be worried about this little guy...