This week was our food co-op delivery. No doubt I won’t remember everything but we had beets, parsnips, celery, Romaine heart, potatoes, red peppers (those giant ones again), yams, cilantro, cauliflower, zucchini, cherry tomatoes and broccoli. Everything in this box was pretty normal . . nothing weird.
Beets are such amazing little things! I find it so odd that you can plant one little seed and get beets . . and they’re so full of all that red juice. How does that all come from those little seeds? We love beets and have plenty of them planted and some are up already.
The bundle of beets in our food box had nice tops on them so I fixed one of our favorite recipes that uses the tops and the bottoms.
The beets are seasoned and roasted. Remove from heat, peel and slice. I usually peel them under running cold water because they’re too hot to handle and I’m in a rush.
In a little olive oil, saute some chopped onion. Add the washed greens. Cook the greens just til they’re tender, season to taste and drizzle with lemon juice. The greens go on the plate, topped with the sliced beets. A topping is made using Greek yogurt or I usually just put some plain yogurt in my wire sifter and put it over a bowl and let it drain. Then add some chopped garlic to the yogurt, add it to the top of the beets and top with chopped walnuts or toasted pine nuts.
We always run out of greens so if you know you’re going to pickle some beets or be using just the bottoms, that’s a good time to make this dish when you can have extra tops.
Yum! I hope we have a bumper crop of beets. Heck, I hope we have a bumper crop of everything! 
