I’m in a bit of an end-of-summer slump, and I don’t think I’m alone here. It’s that time after all my big summer plans have fallen into the past tense, and just before the spicy pumpkin pie/back-to-school excitement kicks in. The whole world seems slightly slowed down, like it’s spending all of its energy clinging to those last warm drops of summer sun. My refridgerator only adds to the problem.
Don’t get me wrong – summer isn’t over yet. The farmers’ markets are still bursting with indecently red tomatoes, cucumbers, and the last of summer’s sweet corn. But slowly, as the shadows of early fall begin to creep in, the harvest – and my mood - is changing. Soon, the flamboyant crops of summer will give way to autumn’s humble root vegetables. Soon, I’ll want to curl up into blankets and eat bowls filled with noodles and hibernate for a while.
As an antidote to my approaching fall melancholy, I’ve posted a recipe for “End of Summer Beets,” which I think captures the warmth and wealth of summer while embracing what’s to come. I’d love to hear your ideas for cooking beets (as they currently take up half the space in my vegetable drawer) as well as how you transition gracefully into fall.
End of Summer Beets
(adapted from Real Simple Magazine)
6 beets, peeled and quartered
1 bunch beet greens washed and roughly chopped
1-2 handful of walnuts, almonds, or pecans toasted until fragrant
3 tablespoons creamy goat cheese broken into chunks
1 tablespoon soy sauce
2 tablespoons lemon juice or red wine vinegar
olive oil, salt, pepper
Lay the beets on a baking sheet, coat lightly with olive oil and season with salt and pepper. Roast the beets on 375 for about 20 minutes, or until a fork pierces through them. Meanwhile, toast nuts (watch them, they burn quickly!) Steam/saute the beet greens in a pan with soy sauce. When wilted, add lemon juice (or vinegar) and cook for another 30 seconds.
Combine beets, beet greens, and nuts in a bowl. Add another small drizzle of olive oil, the goat cheese, and a shake of salt and pepper.