What A Crock Homemade Soup – Beet Segment December 12, 2015
Beet Salad with Goat Cheese, Green Apple, and Honey
Servings: 6
Ingredients
1 bunch red beets, tops removed and scrubbed
1 pound yellow beets, tops removed and scrubbed
Coarse salt and freshly ground pepper
2 tablespoons grape seed or safflower oil
3 tablespoons pure honey (we used wild flower honey)
5 tablespoons extra-virgin olive oil
1 lemon juice and zest (reserve the lemon halves)
1 green apple
4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
2 cups sprouts or microgreens, for garnish
Directions
1. Place beets in a saucepan and cover with cold water. Add 1 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and easily pierced with a knife, about 25 minutes. Drain beets; when just cool enough to handle, remove skins; cut into halves or wedges, depending on size; and transfer to a bowl.
2. Meanwhile, Whisk together honey, olive oil, and lemon juice and zest; season with salt and pepper. Reserve 1/4 cup dressing; add the remaining dressing to the warm beets; toss to coat.
3. Drop lemon halves in it bowl of cold water. Peel apple, cut into small pieces (you should have about 1 cup), and submerge in lemon water. When ready to serve, drain apple and blot dry. Arrange beets on a serving platter and drizzle with reserved dressing.
4. Top with apple, goat cheese, and sprouts and serve immediately.
Pasta with Beet Greens, Farmers Cheese, and Pistachios
Servings: 4
Ingredients
Coarse salt and ground pepper
1 pound linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 garlic cloves, minced
Greens from 2 bunches beets (about 1/2 pound), rinsed, tough stems removed, and coarsely chopped
1/3 cup toasted pistachios, chopped
4 ounces farmers cheese
Directions
1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add greens and cook, stirring, until tender, 2 minutes. Add pasta and pistachios; toss to combine.
3. Add cheese and toss, adding enough pasta water to create a creamy sauce, 1 minute. Drizzle with oil and serve.
