Monday, July 5, 2010

Recipe of the Week #6

During the 4th of July weekend, Sarah and I enjoyed some down time tending to our house and garden.

Our cool-season crops such as beets, radishes, and greens had grown quite rapidly and were in need some thinning.

I pulled several small beets from a crowded row, but I did not want to waste their tiny bulbs and delicate greens, so I came up with an simple recipe to uses both parts.



Sauteed Micro Beets


Ingredients
Young beets
Olive oil
Salt and Pepper

Instructions
Remove all but the most tender stalks and leaves from each beet. Rinse the bulb thoroughly and snip off the root tips. To ensure beets are evenly cooked, slice the largest bulbs in half lengthwise. Cover frying pan with a thin layer of olive oil and bring to medium heat. Add beets and salt and pepper to taste. Saute for several minutes, until leaves are wilted and slightly browned. Finish cooking the beets by adding a small amount of water to the pan. Cover and let steam for ten minutes. When the largest bulb is easily pierced with a fork, remove all from heat and enjoy.

1 comment:

  1. Having a great time perusing your recipes and garden pics--what a lush place, and how lucky to get a place with such a good garden space. Just visited a Butte ex patriot, Carrie Coe, who lives in your 'hood. She's teaching at L&C, has this great little house & amazing backyard garden. Very cool.

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