Week 3: Beets & Broccoli

Week 3: Beets and Broccoli

This week the produce included:

• Baby Broccoli
• Beets with their greens
• Chinese Cabbage (pak choi)
• Spring Onions
• Red and Green leaf lettuce

Nice to see some colors besides green in the bag this week.  Not that there is anything wrong with green.  Green is great!  But the bright red beets and white Spring onions and Pak Choi stalks were a welcome contrast.

I jumped right into our favorite way of preparing beets.  Simple, delicious and fun.

• Rip the greens off and save them for a nice braise later.

 

• Place the Beets onto a sheet of parchment paper. (aluminum foil works great too)
• Season with salt, cracked pepper and a splash of olive oil.
• Wrap the beets up into a nice package, folding the paper or foil to make an airtight pouch.

• Bake in a 400 degree oven for 45 minutes - 1 hour until the beets are tender.

Then just cool them enough to slip them out of their skins and slice them up or try to keep them around for salads, goat cheese accompaniments, or red flannel hash fixins.  Yum!

Don't like beets you say?  I am willing to bet that your first taste of beets was from a can of Del Monte or Libbys Libbys Libbys on the lable lable label.  My Mom was a great cook, but I never liked beets until I tasted a fresh from the garden ruby red root.  The difference is dramatic.  Maddi loves her some beets.  Give em a try!