I don’t know what happened to me. It was a nice, quiet day when I decided to make beet soup for the first time. My only intentions were to try this beautiful colored veggie and not get permanent stains on my clothes. Never made any promises to it. Because it is not in my nature to make relationship commitments to veggies!
But several days later, we got another bunch of beets, peeled them and sauteed them in butter and herbs… Keeping it casual. Nothing wrong with that…
A couple days after that, we sauteed the beet greens as a side dish for some baked fish… I told myself that I can quit whenever I want to!
And for the past month or so, this root veggie called the beet kept showing up in our fridge!
I have eaten three times as much beets for the past month as I had eaten for the past 34 years… I guess this is my way to make it up to my dad for all those times that I turned down his beets at the dinner table.
I planned on making a simple pasta dish with chicken this Sunday…
And what did I choose from the One Big Table cookbook to go with it? Cynthia Hodges’s Luscious Beet Salad.
I just cannot stop myself! The only thing I’ve learned through this is that I should be wearing aprons more often… and keep a bottle of Oxy-Clean or Tide Stain remover handy in the kitchen, right in that little drawer where I keep the lint roller, calculator, engineering scale, sharpie, and wipes. Yes, my kitchen is now a “study-meets-laundry-meets-kitchen” type of room… When you have a small house, everything starts running together!
Cynthia Hodges’s Luscious Beet Salad (From One Big Table)
- 1 bunch beets (4 large)
- 1/4 cup shelled,toasted pumpkin seeds
- 2 scallions/green onions, all parts finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 tablespoon finely chopped fresh basil (I used dill, lots of it because I think it goes better with beets)
- 1/4 pound feta cheese (I did not add this, because I thought it was going to be mushy and get all pink and ruin the pictures…plus, I wanted to be alone with the beets, we have a thing going on here!)
1. Clean the beets, wrap them up in aluminum foil and roast them at 375-degree oven for an hour and a half if you have large ones. (The recipe in the book calls for simmering them about an hour, until beets are tender.) Let them cool.
2. Clean the beet greens in cold water. Bring water to a boil in a pot and put the washed greens into simmering water for about 30 sec to a minute. Drain, run cold water and set aside. (I chopped the greens before I dunk them in hot water)
3. Peel the beets and slice them into thin half-moon shapes.Squeeze the water from the greens and put them in the bowl too.Add scallions and pumpkin seeds.
4. Make the dressing with the rest and pour it over. Toss and serve it cold or warm.
Chicken Pasta (For two)
- 8 oz pasta
- 6-7 pieces of chicken tenders,cut in small pieces
- 1 jar of marinated artichokes (in olive oil)
- 3 tablespoons of capers
- 1 tablespoon of dry basil
- 1 clove of garlic
- 2 tablespoons olive oil
- Salt, pepper
- Shaved parmesan
1. Cook pasta according to the directions on the box.
2. Heat olive oil in the pan for a minute and add garlic and chicken.
3. After 5 minutes into sauteing, add basil . Continue to stir.
4. Once the chicken is done, add chopped artichokes and capers, stir for a minute or two until artichokes are warm.
5. Combine with the pasta, add salt and pepper to taste, garnish with shaved parmesan.