I have an almost comical love of beets. Chelsa included some baby beets in the share this week, and here’s how I enjoyed my first beet fix of the season.
I used the greens as part of my breakfast this morning. I did a simple sautee of the beet greens with some EVOO, garlic, and black pepper. I topped this mess of greens with one of the nasturtium flowers that also came in my share.
That is a breakfast fit for finals week. The toast is topped with strawberry-cranberry jam, which is homemade. The egg is topped with chervil from my share.
(My day job is as a private tutor. All of my students have finals this week. This partly explains why I haven’t yet begun obsessively blogging.)
I then steamed the beets in a bamboo steamer until they were tender, shredded them, and made “beet tartare.” The dressing for the beets is mayonaise, mustard, lemon juice, and pepper.
I ate the beet tartare on toast triangles, along with a salad topped with pan-fried tempeh.
Today is the first pickup for the Bloomfield-Montclair CSA, so I anticipate having more to share later.