The Beet Goes On: Beet Pix and Recipes

It seems like it was just yesterday that I pulled beets out of the ingredient hat.  I sit here just minutes away from a new day, hoping that I pull out an ingredient that I really want to work with.  Next, is “C” week.  I’ll go ahead and say what I hope it is:  chickpeas.  I have my fingers crossed that I pull out chickpeas!  But, we’ll find out what next week’s feature ingredient will be soon enough.  Thanks for all of the suggestions you’ve submitted! I’m rambling about next week, when I still have to finish up beet week.  So, without further ado…

Sautéed Golden Beet Greens with Virginia Ham

These greens are full of flavor, not guilt.

1 large pot of well salted boiling water

1 colander full of cleaned golden beet greens

1 TBSP olive oil

2 whole garlic cloves

1 TBSP dried, minced onion

6 pieces of thinly sliced Virginia ham lunch meat, cut into ribbons (Use the low fat variety if you can.  Six slices should equal 1 serving for around 50 calories)

1 pinch of garlic powder

Salt and pepper to taste

Cook the greens in the salted water for five minutes or until tender.  Drain greens in a colander.  While greens are draining, heat the oil in a nonstick skillet over medium-high heat.  When the oil is hot, add the garlic and sauté until browned on all sides.  Discard the garlic, turn the burner off, stand back, (the greens will pop and splatter in the oil) and add the greens to the pan.  Turn the heat back up to medium-high and sauté the greens in the oil for two minutes, stirring constantly.  Stir in the ham, onions, garlic, and salt and pepper.  Cook for two minutes on low heat and serve.

Side note: Guys, I know a “colander full” is not a true measurement; I’m guessing that I had probably between 8-10 cups of golden beet greens.  I was only able to find organic golden beets this week, so after I’d gotten them cleaned I was too tired to measure how much I had.  To those of you who have had similar experiences with organic food, you understand what I mean.  But, I’m sure to many that may sound like a strange statement to make. So, I’ll explain.  I’m not against organic food, organic producers, or any farm-to-market program; I think it’s all great.  What I am against is all of the hardcore cleaning I have to do whenever I purchase organically grown vegetables.  It’s like “organic” is code for “be ready to scrub theses vegetables like you’re trying to scrub away sins.”  Organically grown veggies that I come across ALWAYS have an excessive amount of dirt and sand in comparison to nonorganic produce.  Let me say this again:  I’m not against the organic/farm-to-market food movement.  I just wish they’d leave the bit of the farm that’s not edible at the farm, and only bring the veggies to the market. I can’t tell you how many hours I spent soaking and scrubbing those golden beets and the greens.  But, they were beautiful and they tasted great.  So, I’ll shut up now, get off of my soapbox, and get this train back on track!

Caprese Salad is delicious!  Who can resist the combination of beautifully plump, vine ripened tomatoes, creamy, salty mozzarella, and sweet basil all sprinkled with salt and pepper and drizzled with fruity, extra virgin olive oil?  I decided to put a twist on the Caprese and used both garnet and golden beets instead of tomatoes.  And in addition to the olive oil, I made a balsamic reduction infused with rosemary and garlic, and drizzled that on top of my Caprese as well.  Here's a pic:

  Earthy, creamy, sweet and tangy goodness!

How I love the combination of beets and blue cheese together.  I paired rich, roasted garnet beets with herb roasted fingerling potatoes.  The fingerlings were sliced in half to expose their golden flesh, and then drizzled with a generous amount of warm, mountain gorgonzola sauce.  A touch of nutty pea shoots were added for crunch.  

Roasted Beet Salad with Warm Fingerling Potatoes and Gorgonzola Sauce 

The potatoes

Preheat oven to 350°

1 pound of washed fingerling potatoes

1 TBSP olive oil                  

1 stripped stalk of fresh rosemary

1 tsp dried dill

1 large pinch of garlic powder

Salt and pepper to taste

On a foil-lined baking sheet, mix all of the above ingredients with you hands until the fingerlings are well coated.  Bake for 20-25 minutes or until the potato skins are golden, and the insides are cooked through.  When done, remove from the baking sheet (leave the foil in the pan) to cool slightly.  Slice the fingerlings in half lengthwise and arrange on a plate.

The beets

12 ounces of peeled and cubed roasted beets

Salt and pepper to taste

Note: beets were roasted whole, early in the day on a dry baking sheet at 375 ° until fork tender, about 45-60 minutes.

Toss the beets in the remaining oil and herbs left on the baking sheet the potatoes cooked on.  Add salt and pepper to taste, and arrange on a plate.

The sauce

½ cup of fat free sour cream

1 ounce mountain gorgonzola

Salt and Pepper to taste

In a microwave safe bowl, microwave the sour cream for 30 seconds. Stir, and microwave for 20 seconds.  Stir in the gorgonzola and microwave for an additional 20 seconds.  Stir until the gorgonzola melts into the sour cream.  Add salt and pepper to taste.  May be served hot, warm, or cold.  Spoon over potatoes and beets.

Garnish:                                                                     

1 small bunch of washed pea shoots  

1 scallion, chopped.

Arrange the pea shoots on the plate.   Sprinkle the scallion on top of the sauce. 

Note:  I didn't have any left in my pantry, but toasted walnuts would be a wonderful addition here as well.

My last beet dish isn’t finished yet, unfortunately. It’s my beet sorbet, and it’s still freezing.  So, I’ll take a pic of it and post about it tomorrow before announcing the next feature ingredient.  Please, let it be chickpeas! Later, guys!