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Friend Melissa gifted me her farm share as she’s headed for a well deserved tropical vaca. Much to my delight, most of it was beets. Two huge bunches. But I am just one person and headed off to my own week of rest, rejuvenation and rowdiness with my daughter in NYC (more about that later).

The Plan? A Thomas Keller inspired recipe involving beets four (? I may have lost count) ways and goat cheese. The sound track from Amelie goes quite nicely with this prep work as beets and goat cheese seem très français pour moi.
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One bunch of beets on a black walnut board created by my brother, Michael. [I think he could sell these beauties for mucho dinero – what do you think?]

Step One: Beet Juice Sans Juicer.

1) Don apron and rubber gloves.
2) Move anything in the vicinity that could be subject to splatter.
3) Prepare a work surface with grater, knife and waxed paper.
P11500844) Wash the beets and, using the edge of your knife, remove roots and leaves. Leave a few inches of stem to hold onto when grating.
P11500865) Place grated beets into a blender with a 1/4 cup of water (add a bit more if the blender freaks).
P11500896) Process on liquefy until, well, processed to bits. Then place on cheesecloth laid over a small bowl or measuring cup.
P11500907) Squeeeeze all liquid out of the beets.
P11500928) This bunch of beets yielded 3/4 cups beet juice and made my kitchen look like a crime scene.
P1150094Enjoy on its own, mix with other juices to make a healthy, tree-hugging concoction or chase someone who’s allergic to beets around the room with the juice, just for kicks and giggles. Stay tuned for other beety uses!

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