A couple of years ago I started blogging while I was working on my new cookbook. But along the way I realized I was spending too much time on the blog postings and not enough time on the book. Since completing the book meant I’d be getting a check in the mail, I wisely decided to pull away from the blog and work instead on the book. But now the book–Fresh & Fast Vegetarian: Recipes That Make a Meal– is published and my new website and blog are ready to launch. Therefore I am excited to re-join the blogosphere once again.
I’m starting this blog with one of my favorite spring vegetables: beets. I have many recipes in Fresh
& Fast Vegetarian for beets among them a hearty soup, a puree with tahini that I spread on crostini or scoop into an endive leaf, a beet and apple salad, and a couple of side dishes. The seasonings run the gamut from cider vinegar to grated orange zest. I even have a recipe for Beet Slices with Pistachio Pesto. Yummy, and pretty, too.
Beets by County Line Farms at Marin Farmer’s Market March 27, 2011
I cook beets in one of three ways: roasted, steamed or sautéed. Whole roasted beets take the most time to cook. Next comes steaming, especially if you peel and cube the beets first, and last comes coarsely shredding beets and sautéing them in a skillet. When I’m in a hurry I opt for the skillet method.
This is how I do it:
Sautéed Shredded Beets with Orange and Basil
Cook Time: 5 minutes
- 1 -1/4 to 1- 1/2 pounds medium beets, preferably with green tops attached
- 2 tablespoons extra virgin olive oil
- 1 teaspoon grated orange zest
- 1 garlic clove, grated
- Coarse salt and freshly ground black pepper
- 2 tablespoons finely chopped fresh basil or other herb (mint, tarragon, thyme or dill)
1. Cut the tops from the beets and reserve for braising separately, if desired. If the beet skins are thick, peel them with a vegetable peeler. Coarsely shred the beets using a box grater or the shredding blade on a food processor.
2. Heat the oil in a large skillet until it is hot enough to sizzle a pinch of shredded beet. Add the shredded beets and orange zest and cook, stirring, adjusting the heat between medium and medium-low, until tender, about 5 minutes. Stir in the garlic, a pinch of salt and a grinding of black pepper. Sprinkle with the basil and serve.
Recipe adapted from Fresh & Fast Vegetarian: Recipe That Make a Meal (Houghton Mifflin Harcourt)