Beet the slump
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)
serves 2
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.
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3 Responses to “Beet the slump”
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Michael Says:
August 21st, 2007 at 10:39 amThanks for a nice post about one of my favorite foods. I find that uses for beets depend on how much you like them.
In general, I find it easiest, and a little less house-heating than using the oven, to trim the tops and bottoms of the beets (saving the greens for other uses), scrub, and boil with the skin on for about 30 - 45 minutes until tender. After they cool slightly, you can rub the skins off much more easily than peeling.
At this point, you can cut up beets for use in salads. You can shred a few and put back in the lovely red liquid for a great borscht to be garnished with plain yogurt, dill, hard-boiled eggs, radishes, and/or cucumber.
My apologies if that is too obvious, but it’s easy and delicious.
In Deborah Madison’s cookbook, there is an incredible beet risotto recipe. If you don’t have this book, someone you know surely does and you can borrow it.
Also, beets can be used in chocolate cake (Red Devil Cake, I’ve heard it called) to great effect. Unfortunately I don’t have a recipe with me to provide details, but I’ve done it before and the results were excellent. Good luck with your beets!
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Leah Koenig Says:
August 21st, 2007 at 12:14 pmThanks Michael - beets in Red Devil Cake (which I’m assuming is similar to Red Velvet Cake) sound amazing! I’m also now dreaming of warm beet risotto with shaved paramsean. Amazing.
Any other ideas out there for beets - or beating the end-of-summer slump?
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stacey Says:
August 21st, 2007 at 2:28 pmI’ve always been a roaster of beets, which is great on a cold day, but when it’s still too warm to keep the oven on for that long, I like to grill them. I use a handy dandy cast iron grill pan that goes on the stove top, but it can be done on an outside grill (if you take precautions so the beets don’t fall through).
I scrub my beets well (instead of peeling), slice somewhat thinly, and brush or toss with oil before tossing them on the grill. I sprinkle on some sea salt and eat them as is.
