One of the things I love about the CSA boxes we’ve been getting is that they’re a mix of the known and unknown. That means that I can easily eat an apple or come up with a use for fresh basil–but I’m also forced to cook with ingredients that I wouldn’t necessarily pick up on my own. That means finding new recipes, which is sometimes frustrating but mostly fun.
So, what am I going to do with those beets?
Beets…grew up thinking the only way to eat them was Harvard-style or pickled beets. Both really good, but not terribly adventurous. I’ve been experimenting with beets for the last few months and we’ve found lots of good ways to use them. Beets are easy to roast, they go great with lemon, oranges, and for whatever reason feta or goat cheese is a great match. I’ve used beets in a cauliflower soup – makes it pink, which was the whole attraction. Kidzilla loved it! One of my favorites is a side dish with beets, maybe lemon or some kind of vinaigrette, feta, and green onion. I can’t put my hands on it but I know I have it in my pile of food magazine recipes. Roasted beet hummus is delicious. And there’s always borscht. I’ve even tossed them in a smoothie once or twice.
All good tips! I think I’m going to roast these, and we’ll see what happens.
I like to just roast them with some olive oil. Or we juice them. Just add orange or apple or something sweet.
I have a blender, but not a juicer, so I think I’m going with roasting!