beet greens + market dreams

Waking from the block season of winterspring, we are now vivid.  The first days of summer come after the solstice in Portland. We say that summer starts after 4 July.

The simplest of summer meals - when the weather is hot and the farmers market is open.  Serve this alongside perfectly charred andouille sausages from the grill.  Even better with an accompaniment of blue cheese.

summer beet salad | serves 1 or 2
2 golden beets (greens reserved)
beet greens

juice of one lemon
parmigiano-reggiano
salt + pepper
extra virgin olive oil

Wash the beets well, scubbing away any lingering dirt, and remove root tips.  Remove tops of beets, saving the greens.  Roughly chop beet greens and rinse well.

Slice beets into uniform pieces, and saute in a drizzle of olive oil.  Cook until slightly golden, about 7 minutes, then add greens.  Cover, adding a splash of water to the pan, and wilt for another 5 minutes.

Remove beets from heat and allow them to cool to room temperature in a medium bowl.  Drizzle cooled beets with a teaspoon of olive oil, squeeze with the juice of a half of a lemon and taste.  Add more lemon juice as needed.  Season with fresh parmigiano-reggiano and pepper - leaving the salt until the very end.  Serve room temperature or chilled.