I don’t actually love eating beets. They taste pungent, earthy, and sticky-sweet to me. But they’re beautiful. It’s hard to resist their deep purple hue, their pinkish stems, or the summer-green of their leaves. So when four hearty beets turned up in my CSA share from Alstede Farms this week, I had to give them another shot.
Roasting the beets with asparagus, another co-op treat, and a leftover winter onion mellowed the flavor and allowed me to take advantage of Alstede’s oregano and thyme as well as some dried rosemary I’ve been itching to use. I also sautéed scallions, spinach, and arugula (would you believe all of that was in my little half-share?) just before pulling my veggies out of the oven. I layered the greens, asparagus, onions, and beets over brown rice and served it up with a simple salad, which allowed me to finish off last week’s lettuce and radishes, as well as the carrot my roommate bequeathed to me last month.
Well, hello summer vegetables.