Recipes for CSA Subscribers – Beets & Turnips

First up, from the NYTimes,

Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

TOTAL TIME About 30 minutes, plus time to cook the beets.  YIELD 4 to 6 servings.

Ingredients

  • 2 pounds medium golden beets in skin, well washed (or red or other beets)
  • 12 to 16 ounces beet greens (or chard or other greens)
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds

FOR THE VINAIGRETTE

  • 1/3 cup red onion or shallot, finely diced
  • 2 garlic cloves, finely grated
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • 1 teaspoon toasted cumin-coriander mixture
  • Pinch cayenne
  • 4 tablespoons extra virgin olive oil

FOR THE YOGURT SAUCE

  • 1 cup full-fat plain yogurt
  • 1 garlic clove, finely grated
  • Salt and pepper to taste
  • Pinch cayenne
  • 1 teaspoon toasted cumin-coriander mixture
  • 2 tablespoons fresh mint, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons freshly snipped dill for garnish

Procedure

  • Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
  • Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
  • In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
  • Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
  • Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
  • Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

Next, also from the Times:

Shaved Turnip Salad With Arugula and Prosciutto

There is also this accompanying article: Exploring New Frontiers in Salad

Photo Credit: Andrew Scrivani for The New York Times

Time: About 10 minutes. Yield: 4 servings.

Ingredients

  • 4 teaspoons red wine vinegar
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons honey
  • 1/4 cup extra virgin olive oil
  • Pepper
  • 4 small turnips, about 5 ounces, peeled
  • 8 cups arugula, wild if possible
  • 4 ounces thinly sliced prosciutto, torn into bite-size pieces.

Procedure

  • In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper.
  • Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.

Finally, here’s a link to 303 beet recipes from Food52.

–posted by Steven

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1 Comment

Filed under Recipe

One response to “Recipes for CSA Subscribers – Beets & Turnips

  1. I was just looking for a way to use up the last beets of the season. Think I found it here! Thanks.

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