We harvested our first beets. They were supposed to be chiogga beets, which are red and white striped, but they were pretty much just plain white. They weren’t great, but it’s hard for a beet to be bad. This is what I did with them:
Beet Salad with Beet Greens and Mint-Lemon Dressing
For the salad:
4 beets with their greens
kernels from one ear of corn, about 1/2 cup
1/4 cup slivered almonds, toasted
1 ounce goat cheese
For the dressing:
2 T. chopped fresh mint
2 T. lemon juice
3 T. olive oil
large pinch of sugar
black pepper to taste
1. Remove the greens from the beets. Clean the beets, and boil until tender. The time this takes varies by the size of the beet — medium-size beets take about 15-20 minutes. Test them by piercing them with a sharp knife. If the knife goes right through, they’re done.
2. While the beets cook, remove any woody stems from the greens, clean them thoroughly, and chop into bite-size pieces. Steam the chopped greens until they’re tender (I use the microwave; put them in a covered dish with a little water and zap them for about 4 minutes). Run cold water over the greens to bring them to room temperature. Spread them on a plate or shallow bowl.
3. When the beets are cooked and cool enough to handle, slip them out of their skins and chop them into bite size-pieces. Arrange the beets, corn, and almonds over the beet greens, and crumble the goat cheese over everything.
4. Mix the dressing ingredients together and pour over the salad. Let everyone admire it, and then toss it to incorporate the dressing.