Dance to the Beet

So back to the produce share. I am a big believer in eating fresh and buying local whenever possible. This year I decided to buy into a Community Supported Agriculture group, or CSA. How does it work? Farmers offer a number of shares of their produce to the community. Each week an email is sent several days before pick up with an update of what is going on at the farm and what kinds of delicious farm treats will be available. These CSA groups are growing in popularity and are popping up all over the country. My produce has come from Stoneledge Farm in NY state and everything has been wonderfully fresh and equally delicious.

This week I got some beautiful beets. They are a luscious red color and I could barely fit them in my reusable bag! The greens were sticking out of the top. Now, I know some of you are thinking "Yuck! Beets!" but believe me, when it comes to beets, fresh is definitely best! When we think of beets, most probably remember the floppy red things that come from the can. But when you buy fresh it's a totally different ball game. They are sweet and tender and there are lots of possible uses.

Here is what I do. Cut the stems from the beets. You can use these later by sauteing them like spinach. Also, very yummy. Preheat an oven to 350º and take out a cookie sheet. Drizzle the cleaned beets with some olive oil (or whatever you have handy) and season with some salt and pepper. To add a little extra flavor I used Penzey's Lemon Pepper but that's optional. (PS... I am a BIG fan of Penzey's spices. My spice cabinet looks like Penzey's exploded in it. Thanks Auntie Lauren!)

Cover the beets on the cookie sheet with aluminum foil and bake for about an hour, depending on the size of your beets. You'll know they're done when a paring knife can be inserted easily. Let them cool slightly and use a paper towel to rub the skins off. After that you can do anything with them. Cut them and toss in salads, eat them as is, OR make some beet risotto! I did and it was amazingly good. The risotto is good for timid beet users/tasters. The flavor of the beets are not overwhelming and it's creamy and delicious. Here's how to do it:

Using a blender or food processor, blend 2 medium beets with 1 1/4 cups of chicken broth. When well mixed add another 1 1/4 cups of broth and blend completely. Over medium heat add 1/4 cup of olive oil. Add 3/4 cup of Arborio rice and toast slightly. Add about half of the beet puree and stir occasionally until completely absorbed. Then add the rest of the puree a little at a time, waiting until each addition is completely absorbed before adding more. When it's finished add salt and peper to taste and fold in 2-3 tablespoons of butter. Serve immediately.

Happy Eats,
The Food Nerd