BEETORAMA

Yummy, nutritious, colorful, easy to work with, all parts edible!  Woot! Woot!  What more could one ask from a veg?  That is the beet!  Detroit Dark Red, Bulls Blood, Burpees Golden, Yellow, Chioggia, and more.  They are their most tender from June through October and the greens are packed full of beta carotene, calcium, iron, and vitamin C.  Here are ways to enjoy!

BEETROOT HUMMUS
4 or 5 beets roasted
1 can of organic chickpeas drained and rinsed
3 T of Tahini
3 garlic cloves, chopped
3 T lemon juice from an organic lemon
1/2 tsp salt
2 T organic olive oil

Roasting beets:  Preheat the oven to 425 degrees.  Cut the greens away from the beet leaving about 1/4 inch of stems.  Scrub the beets and place in a baking dish (or double wrap in tinfoil).  Add a 1/4 inch of water to the dish.  Cover tightly. Place in the oven and roast small beets (3 oz or less) for 30 to 40 minutes, medium beets (4 to 6 oz) for 40 to 45 minutes, and large beets (8 oz or more) for 50 to 60 minutes.  They're done when they can be easily penetrated with the tip of a knife.  Remove from oven and allow to cool in the dish.  (We slip ours into a dish of ice cold water for 5 to 10 minutes).  The skins should slip right off.

After you have the beets prepped place in a food processor the beets along with the chickpeas, tahini, garlic cloves, lemon juice, salt, and oil and process until smooth.  Serve with crunchy veggies and pita chips.

Not to be left out - the greens are as yummy as the root itself.  Here you go - try this one!


FARRO SALAD WITH BEETS, BEET GREENS, AND FETA
(Modifed from a NYT recipe and recommended by one of our own CSA members!  Thanks Scott!)

• 2 medium or 3 small organic beets (any color) with greens. Roast the beets (see above recipe on how to roast).  Remove the greens about an 1/2 inch from the root and wash in two changes of water.
• 1 cup organic farro or other similar substitute (red and green orzo, wheat berries, or Israeli couscous
• Salt to taste

Vinaigrette

• 2 T organic sherry vinegar
• 1 tsp organic balsamic vinegar
• 1 small garlic clove, minced
• 1 tsp Dijon mustard
• 1/2 cup extra virgin organic olive oil
• 1/2 cup organic walnuts - broken into pieces
• 2 ounces organic feta or goat cheese, crumbled
• 1/4 cup chopped organic fresh herbs -- parsley, tarragon, marjoram, chives, or mint

1. Bring 2 quarts of water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

2. Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

3. While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil. Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.