The vegetable of the week is… beets & chard. One thing that is interesting about beets & chard is that they are the same species! They’ve been cultivated for different purposes though. We grow chard for the leaves of the plant, whereas we grow beets for the roots (& the leaves if we’re eating them in season).
Chard is great sautéed with onions & garlic (or garlic scapes!). It is versatile & may be added to soups or stews (it’s especially great sautéed in a little olive oil & added to a day-old soup or stew to revitalize the stew), fresh pasta dishes, small fresh leaves can be added to salads. When we make lasagna we add a layer (sautéed) of whatever cooking greens we have in the house. Of course you could look back at the blog post about braising greens…
Beets are also quite versatile. They can cut into chunks and roasted in the oven with olive oil, rosemary and whole garlic cloves (try adding a little balsamic at the end as well!), for a less beet-y experience you can roast them with other root & winter vegetables (carrots, parsnips, onion, winter squash, fennel, etc). We have a friend who mentioned roasting beets with some mint – then serving it cold. She said it was wonderful!
Beets can be boiled, drained, and eaten warm or cold. The roots add a bright red color to anything — a small beet (or a quarter of a beet) can be added when juicing other vegetables or fruits for a splash of intense red color.
We even went to a restaurant in Nashville a few weeks back and enjoyed Honey Beet ice cream. It was lovely!
Since I (Brian) don’t really like beets, my partner Magdalen wrote most of this post. She has better grammar than I do & is very excited about beets as you can tell.
How do you enjoy your beets?