by Lisa Lozano
If you’ve been to the farmers market lately, you no doubt have seen bushels of beets on the farm tables. Wondering what to make with fresh beets? We have three elegant options.
This salad combines all the beautiful colors of a farmer's market with greens, yellows and reds. Yellow beets are roasted with thyme and salt, and then sliced into wedges, and then tossed in a champagne vinaigrette with roasted radishes, honey-roasted nuts, watercress, fennel, frisee apple and ricotta salata.
This unconventional but exceptional pasta recipe starts with slightly undercooked spaghetti that is finished in a red wine reduction with diced roasted beets. In a separate pan, Rach sweats out onions and garlic and adds a bit of sugar and balsamic vinegar for a slightly pickled flavor. She tosses it all together and adds reserved and chopped beet greens and parsley. For the grand finish, she tops with freshly grated ricotta salata cheese. Delish and very nutrish!
For her beet risotto, Rach starts by roasting several large beets. Then, she kicks off her risotto by toasting garlic slices in a skillet, then adding short-grain Arborio rice. She cooks the risotto slowly in the classic way, by stirring and slowly adding liquid. When the beets are roasted, she purees them and adds to the risotto at the end.
How do you like to prepare beets? Tell us in the comments.