This recipe from chow.com used Swiss chard in the original, but I think the beet greens (same family, after all) will work beautifully. Easy, healthy, vegan. Love the idea of making a pesto with miso. You could add some daikon in here, too.
Elizabeth Schneider, the author of “Vegetable from Amaranth to Zucchini: The Essential Reference” (William Morrow & Company, 2001) loves root vegetables nested in their greens. She does something similar with hareuki turnips.
As best I can tell, we didn’t do a recipe for pickled beets last year, so here’s one from Linton Hopkins of Restaurant Eugene. He demonstrated this at the Peachtree Road Farmers Market Memorial Day weekend. If you’ve hoarded your beets for the past few weeks you should have plenty to make this recipe.
So after reviewing the box, I’m ready to make a salad, but not with the lettuce. How about something with cooked grains, the Chinese cabbage, and roasted beets? You can use any grain you like here – rice, bulgur, farro, millet, couscous, whatever you have on hand. The cabbage is nice for salad because every bit of that leaf is tender.
Finally, Marcia, intrepid MB photographer, helped me remember that I’ve been neglecting the beets. I tend to just roast them whole and unpeeled whenever I have the oven going, and then keep the roasted beets in the refrigerator to add to whatever appeals. But she mentioned beet soup, and that reminded me how much I like borscht.
I’m also a huge fan of Jane and Michael Stern. Do you know them? This couple from New Haven, Connecticut travels the United States eating in the most interesting places and they’ve been doing it for decades. Way before that Guy guy was torturing diners, drive-ins and dives, the Sterns were sitting down at booths in the most out-of-the way spots eating the local specialties. They really celebrated the cuisine of America and wrote a number of books. You can find them on the web at roadfood.com.
Anyway, this recipe is from their 1986 book, “Real American Food” and comes from the tradition of New York dairy restaurants. (You do know what a dairy restaurant is, don’t you?)
This is a recipe from Anne Quatrano of Bacchanalia and was published in June in Southern Living.
This recipe also uses beets (have I mentioned how much I love beets?) and it’s sort of a specialty thing. If you don’t have a dehydrator, you can stop reading now. This recipe is from British “cook” Karen Knowles who has a raw food blog and has offered several very tasty dehydrated cracker recipes. I look forward to making these this weekend. Beetroot is of course the very descriptive British name for what we in the colonies call “beets”.