Beets Abundant at Palo Alto Market

Our nice weather lured me into the garden over the weekend where I discovered carrots, lettuce and beets ready to harvest.

I hated canned beets when I was a kid, but I’ve learned to love the fresh, nutritional powerhouses as an adult. I keep it simple—eating roasted, sliced beets with salads or as a side dish.

I’ve gone in search of beets for those of you who don't have your own in-ground supply. I photographed the gorgeous beets accompanying this article at Miki’s Farm Stand Market on Alma.

Here are some recipes to try:

Beet and walnut salad

Serves 4

Ingredients

• 4 medium sized red beets, stems and ends removed;
• 1/3 cup walnuts, chopped;
• 2 tbsp balsamic vinegar;
• 2 tbsp extra virgin olive oil;
• Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat your oven to 400 F. Wrap each individual beet in aluminum foil and place on baking sheet. Allow to roast in the oven for approximately one hour.
2. Remove beets from oven and allow to cool. Once cool enough to touch, remove from foil. While still warm, peel the skin of the beets off. Plastic gloves might be useful here in order not to stain your hands.
3. Chop beets into large chunks. Place in a medium bowl and toss in the remaining ingredients. Allow beets to marinade in the dressing for a few minutes prior to serving.

Balsalmic-Dressed Roasted Beets

Ingredients

• 6 medium beets
• 1/2 cup fresh orange juice

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• 1/4 cup balsamic vinegar
• 1 tablespoon sugar

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• 1 star anise
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Wrap beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature. Peel and cut each beet into 8 wedges.
3. Combine juice, vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 10 minutes). Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well.

Beet Risotto with Greens, Goat Cheese, and Walnuts

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup Arborio rice
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons finely chopped fresh rosemary
• 1/2 cup dry white wine

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• 3 cups finely chopped peeled beets
• 1/2 cup water
• 1/4 teaspoon fine sea salt
• 1 (14 1/2-ounce) can vegetable broth
• 6 cups finely sliced Swiss chard
• 1/2 cup (2 ounces) crumbled goat cheese
• 1/4 cup chopped walnuts, toasted

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
2. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
3. Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.

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