by Jennifer Percy
Member Jennifer P created this hearty recipe using goods from week 1 and 2. Delicious warm, may be served chilled as well.
1 – 2 tbsp olive oil
1 bunch young beets with greens
4 or more garlic scapes (to taste) chopped
1 bunch scallions white and green parts separated
Fresh herbs of choice such as parsley or dill, to taste
Balsamic vinegar or a balsamic vinaigrette dressing – as much or little as you like
Fresh black pepper & salt to taste
1. Trim the beetroots and shred them by hand or in a food processor (I didn’t peel them, just cut off any “barky” areas up near the stems) chop stems and greens. I kept roots, stems, and greens separate to add to the pot at different times to even the texture.
2.Heat a large skillet over medium heat and swirl olive oil around the pan; add some black pepper.
3. Add shredded beets, stir and cover. Cook 3 – 5 minutes then add balsamic vinegar or vinaigrette to taste, cook covered 3 – 5 minutes more.
4. Add the chopped garlic scapes, beet stems, and white/light-green parts of the scallions along with a little water if the dish seems dry. Cook covered and additional 2 – 3 minutes.
5. Mix in the chopped beet greens, the green part of the scallions, and fresh herbs if you’re using them. Cover and cook until wilted through, taste and add some more balsamic or vinaigrette and salt/pepper to taste. If you’re not using the cheese, you’re done!
6. If you’re using the cheese, this is the point to turn the heat to low and stir in a couple of large dollops of Cloumage. Everything will turn a bright fuchsia color. Remove from heat and serve immediately, or chill to serve as a cold beet salad.
Jennifer P thought the dish was tasty; however, her husband didn’t like the Cloumage, prompting the “optional” on the cheese. If you’d like to enjoy the cheese with the dish but not mixed in, it’s quite tasty spread on a nice slice of bread or crusty roll from the FDC bread share.