Monday, August 2, 2010

Beet Nest Salad

Sunday August 1st 2010: Today I harvested my first beets in the warm afternoon sun from my very own garden 20 paces from my kitchen door...Heaven! Shane and I decided to eat them right away maximizing their nutrition and gaining a billion local food points with this collaboration between the two of us. This late afternoon meal powered us through our house organizational tasks and into the evening.

Beet Nest Salad with Goat Cheese and Toasted Cashews
Serves 2

4 Beets of considerable size with leaves
1 Clove garlic, minced (CSA: Great Kids)
1 Small diced onion (CSA: Great Kids)
Pinch of sea salt (the sea)
1/4 teaspoon honey (local MD honey)
1 teaspoon unrefined coconut oil (not very local)
1/4 cup raw cashews-crushed into pieces and toasted (also not very local)
4 tablespoons goat cheese (from Pennsylvania)

Trim the leaves from the beet stalks, wash well, spin dry and chop into 1" ribbons then into bite sized pieces and set aside. Mince the garlic, chop the onion, set aside.

Wash and peel 4 Beets
Grate or using a mandolin finely shred or julienne into fine matchstick's. Set aside.

*Toast your cashews in a large skillet on medium-high heat until golden brown. Dust with a little salt towards the end to bring out their sweetness. Remove from pan, set aside.

In the same skillet heat your unrefined coconut oil on medium-low heat. Add the garlic and onion and saute until fragrant (your kitchen will smell unbelievable!)
Add the beet greens and saute until wilted about 5 minute's (the greens will reduce considerably). Turn off your heat and add your honey, hon.

Transfer the saute to plates and pile on the shredded beets, goat cheese and a sprinkling of cashews. I served ours with cucumber, cherry tomatoes and a baby carrot (from my garden). If your feeling like you need more oil (vatas and pittas!) drizzle a bit of flax oil on the shredded beets.

*If you are new to pan toasting nuts and seeds here are few guidelines:
Don't abandon your skillet! Use Medium heat...
When you can smell them, give them a toss or can gauge your heat level at this point by color...your aiming for a golden brown. If they are black turn down your heat or toss sooner.
Every nut is different!