Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

BEETS

Basic Preparation

Wash the beet roots and the leaves well. Cut
the greens off the beets, leaving an inch of stem.
Leave the long root intact.
Cut the greens into ¼-inch pieces. Set aside.
Cover the beets with water in a saucepan
and cook whole until tender, 30–45 minutes,
depending on their size. Drain and run under
cold water to cool. Peel and cut into quarters
or slice.
Alternatively, roast the raw beet root, wrap­
ped in foil, at 350ºF for 40 minutes.

BEET AND POTATO PUREE

This takes me right back to my boyhood. How
I loved this side dish! Recently I’ve added fresh
basil leaves, which provide a splendid color
and fl avor contrast.
SERVES 4

2 medium russet potatoes
3 medium beets, boiled or roasted, sliced
(see Basic Preparation)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 fresh whole basil leaves

Peel the potatoes and cut in eighths. Cook for

15 minutes in boiling water. Add the sliced

cooked beets and cook until the potatoes are

tender, about 5 minutes more. Drain.

Mash the potatoes and beets together, and

stir in the salt and black pepper. I like a rather

lumpy mash for its interesting texture, but if

you want it completely smooth, you can whiz

it in a food processor. Add the basil just before

serving.

Per serving : 75 calories, 0 g fat, 0 g saturated fat, 17 g

carbohydrate, 3 g protein, 2 g dietary fi ber, 178 mg

sodium. Exchanges: 1 Starch

BEET SALAD

A truly different salad to take along to a pot­

luck in midsummer, it could steal the show!

SERVES 6

1 pound boiled or roasted beets, cut into

½-inch dice

⅓ cup cider vinegar

1 teaspoon chopped fresh chives

½ cup yogurt cheese (see page 290)

1 tablespoon chopped fresh parsley

Large bunch watercress or whole arugula

leaves, chilled

In a large bowl, mix the beets, vinegar, and

chives, and cover and let marinate for 30 min­

utes at room temperature.

Strain, discarding the marinade. Place the

86 • GROWING AT THE SPEED OF LIFE