Golden Beets and Walnuts Tart

I have come to love beets. I even willingly drank a beet beer once. But the abundance of beets that inevitably comes from our CSA fills me with panic and dread as I try to figure out what I can do with them that my kids will actually eat.

I’ve tried making beet chips, which the younger kid seemed to like, but the older kid rejected because it still tasted too much like well, beets. I then put them in smoothies which the older kid liked but the younger kid rejected probably because it tastes too healthy. And although I think these were a success, I’m not feeding my kids cupcakes each week.

When last week’s share brought us our first bunch of golden beets, I hit the Internet up for some inspiration, searching for beet recipes my kids will eat. Among my search results was this beet, walnut, and chèvre tart. I figured at the very least, they might eat the crust without complaining and we’d call it good.

I adapted this tart in a few ways. It starts with swapping in some whole wheat flour in the crust, which you could say is to make it healthier but really, I thought the nuttiness of the whole wheat would complement the walnuts more. Next, I roasted the beets instead of steaming them, adding some flavor by throwing in some thyme sprigs. More color, as well as a healthful boost and frugal use of the beet tops was added by sautéing the chopped beet greens with the caramelized onions. Lastly, instead of chèvre, I used more kid-friendly Beecher’s Flagship cheese.

The result was gorgeous and glorious! But did my kids like it? Well, the older one picked up a beet suspiciously, asking what it was. My husband and I refused to tell her so she took a bite and gleefully declared it to be a carrot. We probably should have lived up the lie, but told her the truth. After that, her interest in the tart suddenly dropped off.
But the younger one? The one for whom it took 3.5 years before she’d willingly eat a strawberry? She begrudgingly declared it “half good,” but she also did not hesitate to eat more bites, greens and all. My husband gave me a high five on the sly. I’ll take that as highest kid praise when it comes to a hard sell like beets!

Golden Beets and Walnuts Tart

(Adapted from here. )

Tart Shell Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon kosher salt
10 tablespoons cold unsalted butter, cut into 1/2 inch cubes
4 to 5 tablespoons ice water

Tart Filling Ingredients
3 small beets, halved
Olive oil
2-3 thyme sprigs
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
Beet greens, trimmed off of stems and finely chopped
2 tablespoons dry Sherry or whatever dry wine you have on hand
3 large eggs
3/4 cup heavy cream
4 ounces Beecher’s Flagship cheese or a hard, nutty white cheese. Maybe gruyere or even a sharp white cheddar can work
1 cup chopped walnuts (Although I think pinenuts might be a nice swap.)
About 2 tablespoons chopped fresh parsley

Start by making the tart shell. In a food processor, add the flours, salt, and butter. Pulse 8-10 times, holding the button down for 2-3 seconds each pulse, until the butter is the size of small peas. With the processor running, add 4 tablespoons of ice water until the dough just comes together. Remove to a sheet of plastic wrap and clump together into a ball, drizzling more water if the mixture is too dry. Flatten the ball into a disk then wrap tightly in plastic. Chill for at least 30 mins or up to two days.

Preheat your oven to 375. Roll out dough to a 13 inch circle then carefully lay it over a 10 inch tart pan, pressing the dough up and into the sides. Cleanly cut off excess dough by rolling your rolling pin over the top and breaking off the overhanging dough. Place a large sheet of aluminum foil over the crust and fill with pie weights or dried beans. Bake shell on a baking sheet for 20 minutes, then remove from oven. Carefully remove the foil and set shell aside.

To make the filling, start by roasting the beets. Turn your oven to 400 degrees. Place beet halves on a sheet of aluminum foil. Drizzle with olive oil, then season with salt and pepper and top with thyme sprigs. Wrap tightly in foil and bake for 1 hour or until tender. Unwrap beets so they can cool a little.
Heat 1 tablespoon each of unsalted butter and olive oil over medium heat. Add onion and a pinch of salt. Stir to coat in the butter and oil then cover with a lid and reduce heat to medium low. Cook for 7 mins, stirring once halfway through cooking time. Remove lid and continue to cook onions until lightly caramelized, for me, that was about 15 mins more. Add a tablespoon of olive oil and the chopped beet greens, then crank up the heat to medium high. Season with salt and pepper to taste and add the sherry. Cook until greens are wilted, about 3-5 minutes. A lot of liquid will be in the pan. Using tongs, remove the greens and onions to a colander, squeezing out extra liquid as you do. When all of the greens and onions are in the colander, press on them with a wooden spoon to get rid of more excess liquid.
Set the oven to 350 and place the tart pan on a baking sheet.
Place the greens and onions in the bottom of the tart shell. Peel then thinly slice beats crosswise. Place them on top of the greens– you can layer them decoratively, if that floats your boat. In a large liquid measuring cup, whisk the eggs then add the 3/4 cup of cream, and season to taste with salt and pepper. Whisk together until combined then pour over the beets in your tart shell. Break apart the cheese into small crumbles and scatter over your tart.
Bake tart on the baking sheet for 20 minutes then scatter walnuts on top and return to the oven, baking for another 20 minutes or until the filling is firm but still slightly quivers. Remove from oven and let it sit for 10 minutes before scattering parsley on the top and removing the tart from the outside tart shell ring.

Yields 12 slices.
CSA count: 3 (golden beets, parsley, beet greens)
Kid rating (out of two empty plates): 1 empty plate

Notes for the working parent: I made and blind baked the tart shell, roasted the beets, and cooked the greens and onions over the weekend, storing the beets and greens separately in the fridge. I then assembled and baked the tart on a weeknight, giving me lots of downtime while it was baking to shop for workout clothes online, so you know, a relaxed, post-work cooking effort.

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Sweet & Spicy Beet Salad

John and I have been eating a ton of salads with dinner lately. It’s in part due to an abundance of salad greens from our CSA, also in part due to visiting family bringing prepared salads, and also due to its being a fast way to get a vegetable in with our pre-prepared meals before one of us has to dash off to feed or comfort a newborn baby. This has meant that the vegetables that need to be cooked, beets and turnips, from the last two weeks’ shares have been neglected. Given the choice between a beet and a turnip, I opted for the beets.

I know that this blog is chocked full of beets, to the point of them having their own search category. So this salad isn’t really anything new as far as experimenting with ideas is concerned, but I thought it was worth writing about for the reason that this salad was both delicious and easy enough to make while exhausted from newborn-induced sleep deprivation.

I sliced my beets and started to roast them my usual way: foil wrapped, dressed simply with olive oil, salt, pepper, and fresh thyme sprigs. Then I thought, why not add other spices to the beets to see if it makes the flavors more complex. These beets then got sprinkled with chili powder, curry powder, and cinnamon. Into the oven they went while I nursed the baby. The baby went back to sleep by the time the beets were done, giving me a chance to rummage through the dregs of salad greens left in our refrigerator. We had some red oak leaf lettuce, but sadly, the arugula that I had hoped to use for some peppery flavor was wilted and half rotten. No problem– I just tore up the beet green leaves themselves to supplement the lettuce. A quick dressing was thrown together, using balsamic vinegar, olive oil, then for sweetness and added viscosity, I decided to use some maple syrup instead of the honey I normally would use. To play off the spices from the beets, I added some cinnamon and fennel seeds before pouring in the juices from my roasting foil packet. The greens and beets got tossed with the dressing then plated before getting topped with crumbled Danish bleu cheese. Sweet, complexly spiced, juicy, crisp and refreshing. Enough to wake us up until the next round of baby feeding/fussing.

  • 1 bunch red ace beets
  • olive oil
  • salt and pepper
  • 1/2 teaspoon each: chili powder, yellow curry powder, and cinnamon
  • 3-4 sprigs fresh thyme
  • 1 small head red oak leaf lettuce
  • bleu cheese to taste

Dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1/4 teaspoon coarsely ground sea salt
  • 1/8 teaspoon coarsely ground pepper
  • pinch ground cinnamon
  • 1/2 teaspoon fennel seeds
  • juices from roasted beets
  • 2-3 tablespoons olive oil

Preheat oven to 400 degrees F. Trim beet tops and root ends from beets. Reserve the beet greens. Split each beet in half lengthwise then lay out on a piece of foil, about 1 foot long. Drizzle with 1-2 tablespoons of olive oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper along with the cinnamon, curry, and chili powder. Lay the thyme sprigs on top then fold up foil into a tight packet. Bake for 30-45 minutes or until beets are tender, when you can pierce them with a knife. Carefully unwrap the foil packet to avoid being scalded by the steam, and let cool while you wash and spin the salad greens and make the dressing.

Strip the beet green leaves from any tough stems and tear to bite size pieces. You can leave any beet leaves that are on a more tender stem in tact. Add these to torn lettuce in a salad spinner, wash and spin dry. In a large mixing bowl, whisk together the dressing ingredients then add the salad greens and toss to coat. When beets are cool enough to touch, peel away the beet skins then cut each beet half into thirds lengthwise. Plate salad greens with beets then crumble bleu cheese to taste.

Serves: 2-4

CSA Count: 2

Beets (beets and their greens), red oak lettuce

Beet & Kale Pie

Who’s excited to learn about beet and kale pie???? Huh? Huh? (crickets chirping) Yeah, that’s right. I took two of the least loved vegetables and made something not only delicious, but absolutely beautiful. Don’t believe me? Just trust me and keep on reading.

Let me start my argument by telling you about the crust: an olive oil crust. Easy to assemble by adding olive oil and salt to flour, you end up with a crust that is crisp, buttery and just a hint fruity in flavor. Essentially, this tastes just like an olive oil and sea salt cracker when baked. This was the perfect base for my pie as it was sturdy and its flavors nicely balanced the bitter kale and sweet beets.

My next argument in favor of this tart– it’s packed full of cheese. I boiled down the kale after it had been chopped then squeezed it dry before mixing it in to a bowl of ricotta, parmesan, and shredded mozzarella cheese. The green flecked, creamy mixture was spread on my bottom pie shell then topped with slices of garnet red, roasted beets. I then topped it with the remaining pie crust then baked until golden.

Don’t believe me that this was delicious? My final argument– I made this pie then at the last minute, had dinner plans with a friend from graduate school, leaving this pie behind for John’s dinner. I came home to find half the pie had been eaten in one sitting! John insisted on the pie’s deliciousness and when I had a slice for my lunch the next day, I had to absolutely agree. The cheese was gooey, with the combination of mozzarella and parmesan adding nutty, slightly salty flavors which paired beautifully with the sweet and vegetal flavors of the beets and kale. If you’re looking for a beautiful dish to feed vegetarians at your Christmas table this week, give this a try. It’s gorgeous to look at and is just as satisfying in its taste.

Crust

  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3/4 cup cold water
  • 1/3 cup extra virgin olive oil
  • 1 beaten egg white
  • large flake sea salt for topping

Filling

  • 4 medium red beets
  • olive oil
  • 2 sprigs fresh thyme
  • 1 bunch kale, leaves removed from stems and finely chopped
  • 1 medium clove garlic, minced (about 1 teaspoon)
  • 15 oz part-skim ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup finely grated parmesan
  • 1 large egg
  • salt and pepper

Preheat oven to 375 degrees F. Lightly spray a 10 inch pie plate with cooking spray and set aside.

Start by roasting the beets. Scrub beets clean and trim off the tops and bottoms of each beet. Cut each beet in half lengthwise then place on a large piece of aluminum foil. Drizzle with about 1 tablespoon of olive oil and sprinkle with a little salt and pepper. Top with the thyme sprigs then wrap tightly in foil. Bake for 35-45 minutes or until beet pieces are tender. Let cool to touch before peeling skins off and slicing into 1/4 inch thick slices.

While beets roast and cool, assemble crust and make the kale and cheese filling.

To assemble crust, whisk together flour and salt. Add the olive oil and mix in until crumbly. Drizzle in the water starting with 1/2 cup while mixing with a fork. Gradually add the rest of the water as necessary until dough clumps together. Knead a little in the bowl to form dough into a ball then transfer to a lightly floured surface. Cut the dough into two pieces, with one piece just a little bigger than the other. Roll the smaller piece out to fit the pie plate and transfer to pie pan. Roll the other piece so that it is large enough to cover the pie and set aside.

Bring a large pot of water to boil and salt generously, say about 2 tablespoons salt. Add the chopped kale leaves and cook until wilted, about 5-7 minutes. Drain and run cold water over until cool to touch. Pile kale leaves into a clean kitchen towel or in paper towel and squeeze out excess water. Place dried out kale in a medium bowl and add garlic, ricotta, mozzarella, parmesan, egg, and about 1 teaspoon salt with 1/2 teaspoon pepper. Mix until thoroughly combined. Spread this mixture over the bottom pie crust. Top with beet slices then carefully place top crust layer on top. Cut several vents into top of pie then brush with beaten egg white. Sprinkle with large flakes of sea salt and bake for 40-45 minutes or until crust is golden. Let sit for 10 minutes before cutting and serving.

CSA Count: 2

Kale, beets

Garden Count: 1

Thyme

Spiced Butter Beets

One of my favorite days from this past summer was when John and I used a Groupon for one of our favorite restaurants downtown then went to the New Pornographers concert which was just a couple blocks away. Delicious food followed by live music from one of my favorite bands– it’s hard to think of a more perfect evening.

At dinner, John and I shared a small plate of spiced beets. The beets were presented simply on a white, rectangular dish, garnet red with a sweet and spicy sauce. John and I tried in vain to figure out the spices, but I think my best guest might be that it was an apple cider reduction. With beets aplenty from the CSA, I thought of the beets from that night and set out on making a sweet and spicy beet dish of my own.

Only my dish? Not as simple. I had my heart set on using toasted walnuts and flecks of creamy, tangy blue cheese as I thought that those elements would have added texture to the dish of beets we ate that summer night. And as always happens when I cook beets, I saw the lonely, discarded green tops and thought, well, why not add them as a bed for my roasted beets since they would add color and a subtle, woodsy flavor. The CSA also gave us a large fennel bulb, so I sliced it and roasted it along side of the beets figuring that it’s sweet, nutty, licorice flavors would pair nicely with thebeets. As for the sauce? Well, rather than buy apple cider, my thoughts went to this spice butter recipe, one that I had obsessed about during the summer.

In the end, I had quite the complicated composed beet salad, and although Tim Gunn’s voice saying, “You need to learn to edit!” was repeating itself over and over again in my head, this jumbled mess was super delicious. The beets were sweet and firm and matched beautifully with the warm, browned butter that prickled with heat and delicious aromas from cinnamon, coriander, and ginger. The shallots that cooked in the butter were crispy and matched the hearty crunch of the toasted walnuts. And although it added yet another layer to my complex salad, the chopped fresh cilantro added the perfect amount of bright, green flavor to tie everything together.  I do love simplicity, but in this case, I had a fine mess that was, well, a very fine mess.

  • 3 medium ace beets
  • 1 large fennel bulb, sliced into 1/2 inch thick pieces
  • olive oil
  • salt and pepper
  • 2 sprigs of fresh thyme
  • 4 tablespoons unsalted butter
  • 2 large shallots, thinly sliced
  • 1/4 teaspoon of each of the following: ground ginger, ground coriander, ground cinnamon, cayenne pepper and paprika
  • a pinch each of red pepper flakes and ground turmeric
  • chopped beet green tops
  • 1 large clove of garlic, smashed
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup toasted walnuts
  • 2 oz crumbled blue cheese

Preheat oven to 375 degrees F. Cut beets in half lengthwise and place on a large piece of aluminum foil. Drizzle with about 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Place thyme sprigs on top of beets then wrap foil tightly around the beets.

Spread fennel pieces out on a baking sheet. Drizzle with 1 to 1.5 tablespoons of olive oil and sprinkle with salt and pepper. Using your hands, mix the fennel around to coat each piece. Bake the fennel and the beets in the oven for 35-40 minutes or until beets are easily pierced with a paring knife and the fennel is light brown at the edges (note– fennel may be done sooner than beets so check on them around 30 minutes.) Remove from oven and set aside.

While the vegetables are roasting, make the spiced butter. Add the butter and olive oil to a small skillet and heat over medium heat. Add the shallots and cook, stirring occasionally, until shallots soften and butter browns a little. Stir in the spices and season with a pinch of salt. Keep warm on low heat until ready to use.

While butter and shallots cook, saute the beet greens. Heat 1 tablespoon of olive oil and the smashed garlic clove in a medium skillet over medium heat. When garlic has lightly toasted on both sides, remove the clove and add the chopped beet greens. Saute until greens are tender and wilted, about 5-6 minutes. Season with salt and pepper to taste.

To serve, plate the greens then layer the beet and fennel slices on top. Pour on the spiced butter with the shallots then sprinkle with walnuts, blue cheese and cilantro.

CSA Count: 4

Ace beets, fennel bulb, cilantro, shallot

Roasted Beet & Chevre Pizza

It’s officially fall. There, I said it. Autumn is my favorite season so I shouldn’t mourn summer too long (other than occasionally complaining about the fleeting natural light and apologizing for the havoc that wreaks on my pictures.) One thing that helps move the transition from summer to fall more easily? Fall foods.

Like beets. I can’t help but love them. I love how their sweetness pairs so nicely with something tangy and slightly acidic. I love how the green tops are like another vegetable all on their own, making me feel like I get more than my money’s worth when I use them. I love how beautiful beets and their greens are with vibrant red, magenta pink and yellow colors, especially when roasted slices of beets get shiny and translucent, resembling stained glass.

I also love finding new ways to use beets— take this pizza for example. This pizza was inspired by a menu at a bar that John and I visit when we go on day trips to Bainbridge Island. It’s a vintage looking building, reminiscent of a New England seaside hotel, located in the downtown area with a veranda overlooking the street. The menu offers a pizza with roasted red beets, blue cheese and spinach. As delicious as that pizza sounds, we’re usually there for drinks and a light snack, well, if you’ll believe me that mini corn dogs are light. So I made a mental note to try making a similar pizza at home where there are no mini corn dogs to distract me.

I roasted some yellow beets and sliced them for the topping. Instead of spinach, I decided to put the beet greens to good use and sautéed them in olive oil with some garlic and red pepper flakes. I also took the liberty to add some bacon and walnuts for crunch and little dollops of chevre for some slightly sour tang to pair with the beets. Crispy pizza dough, sweet beets, peppery greens, buttery walnuts, and creamy goat cheese– fall has never tasted so good.

  • 4 small yellow beets, scrubbed clean and greens removed and chopped
  • 3-4 springs fresh thyme
  • salt and pepper
  • olive oil
  • 1 large clove garlic, smashed
  • 1/2 teaspoon red pepper flakes
  • 1 ball pizza dough
  • 1 cup shredded mozzarella cheese
  • 2 pieces thick cut bacon, sliced crosswise into 1/4 inch thick pieces
  • 2 oz chevre
  • 1/4 cup toasted walnut halves, roughly chopped

Preheat oven to 400 degrees F. Tear a piece of aluminum foil, about 20 inches long and fold in half. Split beets in half lengthwise and place them cut side up on the foil. Drizzle with 1 tablespoon of olive oil and sprinkle about 1/2 teaspoon of salt and 1/4 teaspoon of pepper on top. Place springs on top of beets and wrap tightly in foil. Bake for 35-45 minutes or until beets are fork tender. Carefully open the foil packet as there will be a lot of hot steam. Let the beets cool enough to touch before peeling off the beet skins and slicing beets lengthwise, about 1/4 inch thick. Set aside until ready to use.

Pour 1 tablespoon of olive oil into the bottom of a large skillet and add the smashed garlic clove. Heat over medium heat. Toast the garlic clove in the oil until golden brown on both sides then discard. Add the chopped greens and red pepper flakes. Cook until greens have wilted, about 5-7 minutes. Season with salt and pepper to taste.

Place a pizza stone in the oven and preheat to 450 degrees F. To assemble pizza, roll out pizza dough to 16 inches in diameter. Place dough on pizza stone and brush with 1 tablespoon of olive oil. Sprinkle with mozzarella and bake for 5-6 minutes or until cheese melts. Distribute greens on top of melted cheese then add the beet slices. Top the beets with slices of bacon and return to the oven to bake for another 15 minutes or until bacon is crisp. Remove from oven and top with pieces of goat cheese and walnuts before cutting into wedges and serving.

CSA Count: 2

Beets with their green tops, garlic

Garden Count: 1

Thyme

Summer Vegetable Quinoa

Among the many things I love about taking part in a CSA is how there are times when the week’s share of vegetables just call out to me that they want to play together in a meal since they’re just so darn pretty together. That’s what happened when I saw these:

Bright orange beets and soft yellow carrots– it called to mind late summer evening sunsets. Something made with these vegetables was sure to pass John’s “eyeball test.” I also thought these two would want to naturally go together since their flavors are brought out through roasting in the oven. Both vegetables are sweet, but no problem– I’d counterbalance the sweetness and add to the color on the plate with some bright green snap peas. I basically envisioned slices of roasted beets and carrots tossed in butter with snap peas and lots of fresh herbs, then I’d dot the vegetable mix with bits of creamy, tangy goat cheese and some crunch from roasted pistachios. Summer, farm fresh, seasonal eating at its finest!

The only problem? The oven didn’t want any part of this summery fiesta. Slowly dying for the last few months, the oven wouldn’t heat above 160 degrees F, sometimes taking up to an hour to even get that high. I gave up on the idea of roasting the carrots, but still tried to roast the beets since steamed beets just aren’t appealing to me. After waiting the requisite hour hoping that the oven would decide to sporadically correct itself, John got the brilliant idea to throw the beets in the toaster oven. Sadly, this still took longer than roasting in the oven. What should have only taken 40 minutes to throw together this meal turned into a two and a half hour ordeal.

No worries. That gave me plenty of time to make a vegetable stock for cooking quinoa to go with my summer vegetable medley. When I started cooking the beets and carrots, I wasn’t sure what I wanted to serve them with, but John, having bought a large box of quinoa in order to meet the $30 minimum for our grocery delivery service, seemed to have settled that question for me. I thought that the quinoa would be nice and nutty for the vegetables, and since it’s high in protein, it seemed to be a natural fit for my healthful mix of vegetables.

Despite the oven snafu, this was a meal that came together with minimal effort. I cooked the quinoa in the rice cooker so I didn’t have to worry about it as it sat on a stove. The onion, garlic, carrots and snap peas sautéed in a little bit of butter in less than 15 minutes. The beets did their roasting business in the (toaster) oven without any fussing from me. We may have ended up eating this meal while watching the sunset whose colors were mirrored on our plates, but can you really complain about that?

Note: Since I’m not as experienced of a quinoa chef as John is, I didn’t think of toasting the quinoa until he suggested it while we were eating. To toast quinoa, heat a teaspoon or two of olive oil in a small skillet over medium heat. Add the quinoa and gently stir until the grains are lightly coated in oil then stir occasionally for 4-5 minutes or until grains are lightly browned before cooking in a rice cooker or on the stove according to package directions. You can use store-bought vegetable stock instead of homemade. Lastly, to try roasting the carrots alongside the beets, simply toss carrot pieces in some olive oil, salt and pepper then spread out on a baking sheet and cook in oven alongside foil-wrapped beets. Cook for 25-30 minutes or until tender.

  • 1 bunch of medium-sized orange beets, stems and green tops removed and reserved for another purpose
  • 1 tablespoon olive oil
  • salt and pepper
  • 3-4 sprigs fresh thyme
  • 1 cup quinoa
  • 2 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, sliced into thin half-moon pieces
  • 1 clove garlic, minced
  • 1 bunch yellow carrots, cut into 1 inch pieces
  • 1 pound snap peas, ends trimmed
  • 2 ounces soft goat cheese
  • 1/3 cup roasted pistachios, shelled
  • 1 tablespoon each fresh dill and basil, chopped

Preheat oven to 400 degrees F. Wash off any dirt on beets and pat dry with paper towel. Split the beets in half, lengthwise. Cutting a piece of aluminum foil about 15 inches long, fold the foil in half and line the beets up on the foil. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper and place thyme sprigs on top of beets. Seal the beets tightly, making a foil packet and roast in oven for 35-40 minutes or until beets are tender. Carefully unwrap foil packet and let beets cool to touch before peeling off skins and slicing the beets into 1/4 inch thick slices. Set aside.

Cook quinoa in vegetable stock either in rice cooker or on stove top according to package directions. While quinoa cooks, melt two tablespoons of butter in a large skillet over medium heat. Add the onion and garlic and saute until onion is soft, about 5-6 minutes. Add the carrots and continue to saute until carrots soften slightly, another 5-7 minutes. Stir in the snap peas and beet slices, cooking until peas turn bright green and beets are heated through, about 2-3 minutes. Stir in 3/4 of the fresh dill and basil then turn off heat.

Fluff up the quinoa with a fork then plate, topping with vegetable mixture. Dot with pieces of goat cheese and a sprinkle of pistachios and remaining herbs before serving.

CSA Count: 5

Beets, yellow carrots, snap peas, dill, basil

Garden Count: 1

Thyme