I have loved our
CSA this year and been amazed at the bounty of veggies we get every week. Sometimes it is overwhelming feeling like you will never be able to eat it all. I have felt that way about beets. I love them I really do, sliced over a salad with goat cheese and nuts and a warm vinaigrette, boiled and blended into a filing for raviolis, the options are endless. However I often don't have the time to do this wonderful vegetable justice. Beets are an excellent source of folic acid and a very good source of manganese, potassium, and fiber. Both the greens and roots are a good source of phosphorus, magnesium, iron, and vitamin B 6. They are usually a root veggie available from June - October which is also the season of farmers markets so you have no excuse to try them this season.
I am including a great recipe I just found from
Mario Batali so I know it is good. The ingredients are few and are probably things you have in your cupboard now. I think it's a great dip for kids with warm pita or sliced veggies. This recipe also includes an ingredient you may have never tried, tahini.
Tahini is sort of like peanut butter but made from ground sesame seeds and is a staple ingredient in middle eastern cooking. You can find it at any grocery store, not just an organic grocery in the peanut butter aisle. I suppose you could substitute PB but really....why would you?
So here's to beets and you all trying this recipe!
Beet and Walnut Puree
1 cup walnuts
1 pound beets, trimmed, boiled or roasted, peeled, and cut into large chunks
1/2 cup olive oil
1/4 cup water
2 tablespoons tahini
1 to 2 tablespoons lemon juice
Kosher salt
Pulse the walnuts in a food processor until coarsely chopped. Add the beets and pulse until a rough paste forms. Add the olive oil, water, and tahini and pulse a few times, just until combined. Add lemon juice and salt to taste.
"Nobody ever says, can I have your beets?"
Bill Cosby
Posts
