My favorite beet recipe

13 May

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Simple from the outside. And relatively simple to make, this beet recipe has been my favorite way to eat beets ever since I was turned on to it. I’ve even brought this dish to potluck parties a number of times, and I always come home with an empty bowl. Here’s what I do —

  • Roast some beets and peel them
  • Chop a load of onions and salt them for 10 minutes or so; I treat onions as a vegetable
  • Toss the beets with the best olive oil and balsamic vinegar I have on hand
  • Flavor the beets with freshly ground pepper; rarely do I need to salt them as the onions were pre-salted
  • Generously douse the beets with fresh, chopped cilantro
  • Let the flavors marry and settle for several hours, preferably over night

And there you have it. A simple recipe, with simple ingredients and a (pretty) simple process that produces a complex and lovely blend of flavor and texture. Yum! Got any other beet recipes to share? The growing season is upon us.

Oh, and hit me up if you’re looking to join a CSA this year. I know of a few spots open in one.


2 Responses to “My favorite beet recipe”

  1. JAS June 1, 2010 at 8:43 pm #

    Hi there – Just came across your blog. I spent a hour or so the other day trying to find a CSA with am opening. Any ideas? I would love it if you knew of one that still had some spots. Thanks so much, JS

    • jessiex June 2, 2010 at 6:05 am #

      hi jennifer, there is a farmer at the east branch library in hoco that has 3 seasons of csa’s. i think the summer and fall spots might have places open.

      my friends who run buckland farm csa are full, i think, but you could contact them. the pickup is at my place in columbia/oakland mills.

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