Published in Bob’s Fresh and Local CSA Newsletter, 6/28/2017.
I hope everyone is enjoying the greens of summer as I am. I used every single leaf this week, every green turnip top, every spinach leaf. My husband, Andy, who isn’t big on eating his spinach, looks forward to the greens-packed smoothies I make him every morning. Today I used kohlrabi greens. “Greenies” are our new regular breakfast, and I’m looking forward to greens during the winter from Farmer Bob’s new greenhouse.
This week we’ll see lots of other colors in our Meal Boxes as well: bright orange carrots, purple and white kohlrabi, deep ruby beets. I sampled a beet this past week, and it was the perfect addition to a big jar of Middle Eastern style pink pickled turnips. You’ll find that recipe in last week’s newsletter. I confess it was hard to get enough turnips to fill my jar, though, because I kept nibbling those tender, crispy, spicy nuggets.
Here’s another Middle Eastern favorite, Moroccan Beet Salad. You’ll find some version of it in many Moroccan Jewish cookbooks. I used to serve this one in my cafe, and even those who inexplicably didn’t like beets were addicted to it. I love it because it doesn’t use added sugar, just lets the delightful, sweet natural flavor of the beets come through.
Our beets will be smaller than I originally used with this salad, and we’ll probably have fewer, so adjust the recipe accordingly.
MOROCCAN BEET SALAD
- Beets, 6 large
- Red onion, 1/4 large (3 oz.)
- Lemon, 2 lemons, juiced (about 4 TB)
- Extra virgin olive oil, 6 TB (if you must refrigerate before eating, use canola oil so it doesn’t solidify)
- Salt, 2 tsp. (to taste)
- Cumin, 2 tsp.
- Szeged Hot Paprika, 1-2 tsp. (to taste)
- Cilantro, 1/4-1/2 cup chopped
- Place whole, unpeeled beets in water to cover, bring to a boil, reduce heat to simmer, and cook until done. Don’t over-cook, but you should be able to pierce the beets easily with a fork.
- Cool the beets in the cooking juices and rub off the skins.
- Julienne the beets.
- Add olive oil, lemon juice, spices.
- Slice onions thinly into the bowl with the beets, 1″-2″ long slices.
- Add chopped cilantro to the bowl.
- Stir all together gently, adding lemon, salt and hot paprika to taste.
Of course, these young beets at the early end of the season are so sweet and tender that you can just use them raw in salads. The same high-powered blender that makes your delicious greenie will also make an extraordinarily beautiful ruby red soup or smoothie.
Finally carrots, beautiful orange carrots. Another time, I’ll share some great carrot recipes, including Moroccan Carrot Salad. I also like to make a creamy carrot soup without an ounce of cream — it’s amazing what a blender will do!
But I’ll end as I began, with smoothies. Of course, I often use carrots in my smoothies. They actually help sweeten a smoothie in which there’s no added sugar — and straight-up carrot smoothies with some light-colored fruits to retain that bright orange color, maybe a little ginger or cinnamon, will please your kids or kid at heart, like my husband, Andy.
So get ready, get set, here comes another beautiful Meal Box from Farmer Bob thanks to some wonderful, soaking rains…at last.
If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).
For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.