CSA Week 4: Beets

We got one of my favorite ingredients this week: beets! If you've only had pickled beets and didn't like them, reserve your judgement until you've had fresh beets. They are so yummy. And the beet greens are probably my favorite green - simply saute them like you would spinach.

The rest of this week's box: cilantro seedling, blueberries (already used them for muffins), spring onions, lettuce, and kale.

I think beets are best when served simply, like this fantastic salad with beets, maple-glazed nuts, and goat cheese.

Ingredients:

• 2-3 beets, trimmed and halved (save the greens for another use)
• 1/4 C. walnuts or pecans
• 1 Tbsp. maple syrup
• 2 oz. goat cheese
• vinaigrette of your choice (I used my favorite maple balsamic vinaigrette)

Put the beets in a small saucepan and cover with water. Cover the pan and bring to a boil. Cook for about 20 minutes, until the beets have softened. Meanwhile, toast the nuts in a small skillet over medium heat. Add the maple syrup and cook for 1-2 minutes, stirring to cover the nuts. Set aside to cool. When the beets are finished cooking, drain them in a colander and run cold water over them. When they are cool enough to handle, use your fingers to remove the skins - they should come off easily. Slice the beets and arrange them in bowls with the nuts and goat cheese on top. Drizzle with the dressing and serve.