Sesame Ginger Roasted Beets
This Tuesday is our first CSA harvest of the 2017 season. After the winter we had and the very cold and wet spring we were worried we’d have to delay our first drop off by a week or two. We’ve been harvesting for the farmers markets from the greenhouses but for CSA we wait until we’re out in the field. Thankfully, the temperature has risen and the sun has been shining. Our fields are finally drying out and the plants are cranking! This week our members will be receiving an assortment of spring greens but the veggie I’m most excited to be putting in their boxes is our gorgeous beets! I love early season beets and this simple salad is a great way to celebrate this tasty root. I’m a big proponent of using the whole plant so in this recipe the beets are served with their greens. It’s a wonderful recipe and I hope our CSA members (and all of you!) enjoy this dish as much as we do.
Cheers to the harvest!
Sesame Ginger Roasted Beets
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
Salad- 1 bunch of beets, with their greens (see note)
- 1 1/2 tablespoons olive oil
- 2 tablespoons toasted sesame seeds
- 1 tablespoon minced green garlic (or one garlic clove)
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1/2 tablespoon low sodium soy sauce
- 1/2 teaspoon toasted sesame oil
- pinch of crushed red pepper flakes
- 1/4 cup olive oil
Preparation
- Preheat the oven to 425F.
- Remove the beet greens from the beets and roughly chop them. Set the greens aside. Slice each beet in half or quarter them if they're large. Toss the beets with 1 tablespoon of olive oil and place on a rimmed baking sheet. Roast until fork tender, about 25 minutes. Toss the beets halfway through cooking.
- While beets cook heat the remaining 1/2 tablespoon of oil in a large skillet over medium heat. Add the beet greens and cook until tender, about 5-8 minutes.
- Whisk together all the ingredients for the dressing until completely smooth. Taste for seasonings and adjust as needed.
- Divide beet greens between plates and top with roasted beets. Drizzle with the dressing and top with toasted sesame seeds. Serve warm or at room temperature.
Notes
*If your beet greens are not looking good you can substitute with spinach or chard *Cooking times will vary from kitchen to kitchen *Use the recipe as a guide and adjust measurements and ingredients as necessary
The Beet Queen still reigns! And, as always, your dressings are world class. Thanks. Hutchins “front porch” is morphing into a soft opening. Yippeee! Still thinking of Taylor’s Dad — hope he is doing well.
Thanks so much Jean! John is doing SO much better. We really appreciate the good vibes. And cheers to the early season at Hutchins. When you get your hands on some beets I hope you make this dish. I think you’ll love it. Cheers from Tumbleweed! xoxo
Let me start by saying I’ve never been a beet lover, with the exception of pickled….which are hard to find prepared without corn syrup. Needless to say I’ve not had beets for awhile, but was making dinner for my son and daughter-in-law and she loves them, so I decided to give this recipe a try…..I now crave this delicious dish!!!! I did make two modifications……used half golden beets (if you haven’t tried them yet….. what are you waiting for?!) and eliminated the garlic, due to her allergy. This dish was a huge hit with all of us and so simple to make. It really holds well, too, so if cocktail hour runs a little longer than planned…..no worries
So happy you are turning into a beet lover. It is my sprit vegetable after all! Great seeing you at the farmers market Jewel. Happy cooking. xoxo