Easy Farmer’s Market Dinner Ideas
September 29, 2011
Let’s talk about beets. They have been a favorite at the farmer’s market for me this year. This is a truly lovely vegetable and it comes in several different colors and sizes. This post started as an ode to my farmer’s market based dinners, but then it ended up being an ode to beets. Perhaps I should switch it up a little bit? If you’re sitting at home with a bunch of beets on-hand, here are a few ideas:
Step 1: Cook the beets. Wash and boil beets in a deep pot until tender (Depending on the size of the beet this could take awhile, so don’t be alarmed if after 20 minutes your beets still aren’t done). When beets are done, carefully pour out the water from the pot, and let the beets cool for a few minutes. Pour cold water over beets and rinse a few times. Under the cold water, rinse beets and rub the skins. the skins should come right off in the water. Be very careful, the beets will probably still be hot! To save time, you can do this step the night before and store the cooked beets in a sealed container in the refrigerator.
Step 2: To make your life easier, you can use store bought pizza dough. First take store bought dough, and roll it into a pie tin. For a thick crust, let the pizza dough rise in the pan for about 15-20 minutes. Then drizzle olive oil, minced garlic, and a pinch of sea salt straight on to the dough.
Step 3: Use your favorite goat cheese and spread the crumbles evenly over the dough.
Step 4: Slice the cooked beets and place the slices on top of the goat cheese. You can use any left over goat cheese crumbles on top of the beets, if you desire.
Step 4: Bake pizza according to store bought dough instructions.
Step 5: After the pizza cools, slice basil leaves ( I use basil from my balcony garden) and sprinkle on top of the finished pizza.
Step 6: Attempt to share pizza, and not eat the whole thing for yourself!
Here are a few other ideas for beets and goat cheese…White beets with goat cheese, sauted brussle sprout rapini and brussle sprouts with olive oil and garlic, over quinoa cooked in vegetable broth
Or how about beet and goat cheese risotto? I’d give you my recipe, but I haven’t quite perfected it yet. You should probably try Jenna’s instead…because I probably would have had better results had I just followed her recipe in the first place!