I love this post, the latest in our series of seasonal guest posts on each other’s blogs. And it just goes to show how far I’ve come. A post about beets that made me swoon? KristyÂ did me proud. I wanted to reach into the photos and grab one of those little toasts. I bet you will too! Enjoy!
I Need a beeting (please)…?
…C’mon, I asked nicely!
I know, I know. This isn’t that kind of blog. And I’m not that kind of girl….(again, unless you ask nicely)…
But Spring time is the time of year we dole out a few beatings, isn’t it?
Those rugs get hauled up off the floor and have the Winter batted out of them in the crisp Spring sun…
Drawers filled with dust and trinkets and a whole lot of stuff we could really do without get shaken upside down…
Our bodies get put through the ringer trying to lose the Winter 10 …or 20, in my case. I love me a good bowl (or 2) ofÂ thisÂ in the Winter time…each week.. What? …..
And Spring seedlings start to pop up in back yard, front yard, and side yard gardens all over the city! Now, you may be asking…what does this have to do with getting a beating? Well, nothing. Unless you want to talk about “beeting”. Oh yeah.
Spring beets make my little heart happy. They’re tender, and earthy and sweet. They’re also the first sign in our CSA (community supported agriculture) that Spring is upon us. Get on me Spring! And while you’re at it – throw a little bruschetta my way!
Those of you who have CSA programs you belong to, patronize your local farmer’s markets, or grow your own veggies know that it’s too early in the year for tomatoes and fabulously fresh basil. So instead, why not make a Spring version? No one is gonna throw a bruschetta rule book at you and say “you can’t do that!”… Unless of course, it’s the bruschetta police. But then, they don’t know what they’re missing.
Fresh, earthy, sweet, delicate beets. Pungent, crisp mint. Savory melt in your mouth goat cheese. Creamy toasted pine nuts. A hint of spice. And a drizzle of balsamic reduction.
Be still my beeting heart – greetings, Spring. (and wonderful followers of Stacy’s blog)… I’ve missed you.
Â Spring Golden Beet Bruschetta
Â 4-6 Fresh Spring Beets – any variety, washed & well dried.
Handful of Fresh Mint, roughly torn.
6 Oz Chevre.
1/3 C Pine Nuts, toasted.
1/2 Bird’s Eye Chili, finely diced.
Couple Tbsp Balsamic Reduction.
Good Quality Extra Virgin Olive Oil.
Kosher Salt & Fresh Cracked Black Pepper.
2 garlic cloves, peeled & cut in half.
What to Do:
Pre-heat your oven to 400 degrees F. Throw the clean beets into a medium sized roasting pan along with a couple good glugs of olive oil. Toss well to coat.
Roast in the oven for 20-45 minutes, or until beets are fork tender. Depending on how new your beets are and the size of them, their cooking time will vary greatly. I find most fresh beets, about 2 and a half to 3 inches in diameter cook in about 25 minutes. If they’re older or larger, they’ll take longer.
Remove from the oven and allow to cool to touch. Chop off the bum and the tip of the beet and peel the skin off with your fingers. If it sticks (sometimes happens) you can gently use a veggie peeler to remove the skin – careful not to take off too much flesh though.
Allow to cool completely before continuing.
Once cool, dice the beets into 1/2″ cubes. Place in a bowl and mix with the pine nuts, mint, chili, and a Tbsp of olive oil. Season well with salt and pepper. Top off with crumbled goat cheese, a couple sprigs of mint, and a good drizzle of balsamic reduction.
Serve with some crusty home made sourdough bread (or favorite bread or crackers of your choosing). Heat/Toast them in the oven and rub with the sliced garlic. It doesn’t seem like a big move but it adds a dimension of flavor that you just can’t do without.