This week’s CSA share brought some surprises! See the two little round zucchinis in the lower left-hand corner? They were so cute I almost didn’t want to eat them! I was also happy to see broccoli and beets in this week’s share, in addition to the usual salad ingredients . . . but was confused by the purslane and verdolaga we also got this week. I had no idea what I should do with purslane and verdolaga, and would really appreciate some suggestions!
The beets, on the other hand? I knew exactly what I wanted to make with them: Roasted beets and goat cheese salad from the New York Times article!
What sets this recipe apart from other beet-and-goat-cheese salads is that it calls for cubing the beets before cooking instead of after. I’d never even considered doing that before, but it’s completely brilliant because it shortens the cooking/cooling time and as an added bonus, doesn’t result in stained hands from handling cooked beets.
For my salad I used the dressing from this recipe and the same cheese (in addition to the beets), but I changed everything else. Instead of pistachios, I used toasted pecans because I had them on hand. And I changed the lettuce to red leaf lettuce, again because that’s what I had (from the share). The salad came out delicious and is definitely up there with one of the most successful salads I’ve ever made.
And now that I know this beet trick, I may never roast beets whole again!
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Our first CSA distribution came with beets. We roasted them with balsamic and sliced them up and put them on crostini with goat cheese. It was mind blowing.