I haven't been cooking much lately. Soup season is *over until next fall and I haven't found a replacement. This week the universe seemed to be conspiring to get me back in the kitchen though. On Wednesday I met one of my old colleagues for tea, and afterwards I treated myself to a lovely half hour wandering around The Fresh Market. Fresh Market is a small upscale grocery store; they play soft classical music and have beautiful displays. You will not find Oreos at the Fresh Market. I picked up a ball of fresh buffalo mozzarella, a fancy bottle of garlic and olive oil marinade and a head of organic red leaf lettuce. Lunch? Check.
A few days later I passed by a farmer's stall who had organic golden beets which I tasted for the first time at the Maira Kalman restaurant in New York. I'd never made beets before - my only experience was pickled beets and red stained teeth. These golden beets were almost good enough to eat raw, like an apple. Sweet and yummy.
Here's my recipe if you find some where you live...
Nadine's Roasted Golden Beets
- set oven to 450F/230C
- slice beets 1/2" thick and lay on cookie sheet
- drizzle with olive oil, sprinkle with salt and pepper
- roast 25 - 30 minutes, until soft
- when almost done, top with a generous pinch of freshly grated parmigiano reggiano and put back in the oven to melt
Meanwhile on the stovetop, quickly steam the beet greens until just wilted, then stirfry in a little butter or olive oil (you may want to roughly cut up the greens first).
Serve the roasted beets over the greens with a hunk of fresh bread and butter.
* Update! I just pulled out one of my favourite soup books and it has a whole chapter on summer chilled soups (including a gazpacho which is one of my faves). I'll keep you posted :-)
