Market + Recipe

On Saturday, August 20, 2011, we will have the following:

-Garlic

-Onions

-Parsley

-Cilantro

-Basil

-Beans

-Kale

-Tomatoes

-Carrots

-Savoy Cabbage

-Beets

-Flowers

We love our salads in the Ries family and I am sharing with you another family favorite - Beet Salad. Even if you are not in love with beets, I highly recommend this recipe because it is simple and delicious and is a beautiful accompaniment to any summer dish. Be sure to use plenty of salt to contrast the sweetness of the beets! You can either roast or boil the beets to cook them but I always think they taste better roasted. In an effort to keep the house cooler, we've been boiling them a lot this summer which is a fine alternative.

At the market we often get asked how to cook beets so here you go:

Boil - You can either peel them before or after, cover with water and simmer on low heat until very tender with a fork.

Roast - Wrap in tinfoil in a small package and roast until tender at 400 degrees. It will take a different amount of time depending on the size, but once again, they should be tender with a fork. You can also put them in a small oven safe dish with a little bit of water to help them steam and cover with foil. The skins should come off very easily after they are roasted.

And now for the recipe...

4 servings

3 cups of cooked beets, peeled and sliced

1/4 cup chopped basil

1 clove garlic, finely minced

3 tbsp olive oil

2 tbsp white or red wine vinegar

salt + pepper to taste

Toss all together in a bowl and enjoy!