1 bunch beets, both tops and roots
Salt and freshly ground black pepper
4 cloves garlic, minced
Zest and juice of half lemon
Zest and juice of half of an orange
4 ounces goat cheese, crumbled
2/3 cup toasted pistachios
Heat the oven to 425°F. Line a 9-inch square baking pan or cake tin with a big square of foil, large enough to complete enclose the beet roots. Before roasting the beets, remove tops and set aside. Lightly rinse the beet roots to remove any really clumpy dirt and pat them dry. Place them in the foil square and lightly drizzle with olive oil and sprinkle generously with salt and pepper. Fold up the foil and crease to seal. Bake the beets for 60 minutes or until they can be just pierced with a fork. Set aside to cool.
Meanwhile, chop the beet greens into bite-size ribbons. Discard the stalks between the roots and where the leaves start, but chop the leaf ribs along with the leaves. Rinse thoroughly to remove all traces of dirt and grit. In a large skillet, heat a drizzle of olive oil over medium heat and add the garlic. Cook on low for about 5 minutes or until the garlic is golden and fragrant. Add the chopped leaves and stir to coat with the garlic. Cook on medium-low for about 10 minutes or until the leaves are soft and tender. Remove from the heat.
When the beets are cool, rub them with a paper towel to remove the skin. Then chop into bite sized pieces and toss with the citrus zests and juices, a drizzle of extra virgin olive oil, the cooked greens, goat cheese, and pistachios. Taste and season with salt and pepper to taste. Serve warm or cold.
This bright, refreshing summer soup mirrors the vibrancy of the St. Supéry Napa Valley Estate Sauvignon Blanc. While the tangy tomatillos connect with the wine’s zingy fruit characteristics, the richness of the crème fraiche and crab reign in the bracing acidity, revealing more fruit-driven and herbaceous complexities.
Salad, First Course
Mother’s Day, Independence Day, Summer, Labor Day