Nothing like growing food that you don't know how to cook

[alymid]

Some of the harvest is starting to come in which is very cool and I am excited to start eating it - but I don't actually have very many recipes for either beets or chard. Does anyone have any good ways to prepare these?

Comments

[lyras]

I tend to put beetroot in salads - it goes well with a few green leaves and pine-nuts, and maybe some goat's cheese if you're that way inclined.

Roasted beetroot (possibly along with some parsnip and sweet potato?) is also delicious.

With chard (or any of the tougher leafy greens), I tend to chop up the stalks and stir-fry them with some onions and possibly mushrooms; add a chopped clove of garlic; stir in some paprika or chilli along with some chopped tomato and cook for another couple of minutes; then add a couple of splashes of water to deglaze the pan and add the chopped leaves. Cook until they've just wilted, or to taste.

Yay for home-grown food!

[alymid]

thanks! - in salad - is that raw or cooked?

[radicledgrl]

Roasted beets in salad is really tasty.

[jedimomma]

Beets: roast 'em! Wrap up beets in foil (no peeling, but trim the root end and the greens to 1"). Bake at ~425*F for about an hour, or until easily pierced with a skewer. Open pack (carefully!), let beets cool down a bit, then peel off skin--it should peel away pretty easily--slice & eat. I love these with sour cream.

Chard: use it anywhere you'd use spinach. It's mild enough to use as a salad green. You can saute it with a hit of balsamic vinegar or lemon juice for a great side. Slice it up and put it in quiche. Nuke it & whir in a blender and use to substitute for spinach in a palak paneer or other indian dish. It's really very versatile. Put it in soup! Add it to homefries. Or stirfries. Tonight I put some in quesadillas even!

Hmm... think I'm gonna go pick myself some chard. =)

[alymid]

I wonder if I could do a Gomae type thing with the chard - which is what I like to use spinach for.

[beledibabe]

Roasted beets are fabulous! Just wash, top and tail them, slice them into quarters or eighths, coat with a little olive oil, and roast them in the oven or on the grill.

I also love to cook them in water until a knife penetrates them easily, then slip off the skins, slice them thinly, and soak in pickle juice. Serve chilled.

Another great way to have them is to combine cooked, cubed beets with cooked barley, some chopped red onion, and shredded, sauteed red cabbage. Add some olive oil, wine vinegar, and seasonings to taste, serve chilled or at room temperature.

[alymid]

hmmm that barley salad sounds awesome . . . I do something like that already, never thought of adding beets to it.

[folavril]

my fav chard recipe, just be careful not to burn the garlic

http://smittenkitchen.com/2008/10/spaghetti-with-swiss-chard-and-garlic-chips/

I also like to add chopped chard to white beans or curried chickpeas.

[alymid]

that is one of my favorite food blogs - i will be certain to try this - thanks!

[alymid]

I forgot about the eggs in a nest recipe - (I read the book and loved it)

I am getting very intrigued by the idea of grilling them.