A couple weeks ago we met some friends at Tanaka Farms for a cookout tour (during which we pick the veggies for the farm staff to grill for us). We caught the tail end of the winter crop season, which meant that we picked sweet Maui onions, celery, kale, bok choy, and beets. The veggies were diced, augmented with a few chunks of tofu, drizzled with olive oil and Lawry's seasoning, and nicely grilled. I had never eaten a beet and was pleasantly surprised. It actually tasted pretty good. (Although maybe that was because the rest of my meal consisted of such things as celery and kale....) This weekend our friend John stopped by with some beets freshly plucked from his garden. Having just sampled my first beet two weeks ago, I'm not sure how to prepare beets in a way that will do them justice. The Wrangler told me to try boiling them, but boiled beets don't sound very sassy. Any ideas?
Roast the beets, saute the greens, then serve them in a salad with some goat cheese and herbs.
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