Beets for Dessert

I often write about my love for beets, and they’re due for a reprise on the blog again because they are so truly wonderful. And they are cheap and available. They were waiting for me when I arrived in Little Compton, and they continue to wave at me from their bin at the farm stand, signaling their suitability for a match with corn, or that they would make a very good cold soup.
As a reminder from my post on beet taquitos, this little known fact: beets are considered to be an aphrodisiac. So though I was thinking of making some Red Flannel Hash, a traditional New England dish, with the nice plump beets I bought, I started thinking about beets for dessert. My first thought was to pair the beets with another aphrodisiac, chocolate. A cake would be nice, I mused—and I will definitely experiment with that when I have both more time and access to my baking equipment; the LC cottage kitchen is rather sparse in that department. But the dessert idea persisted.
I’m not really sure what possessed me to switch from homey hash for breakfast to the idea of a seductive sauce for after dinner, but I decided beets would make a beautiful, and interesting, topping for ice cream. They are, of course, super sweet. When cooked, they bleed tons of brilliant purple color and become as smoothly tender as a ripe mango. Why not? And it fits nicely with one of my mottos: keep them guessing.



Caramelized Beet Topping
1 bunch (3-4) medium beets 
1 c water
½ c sugar
¼ c maple syrup
3” piece stick cinnamon
Few drops lemon juice
Preheat oven to 400 F. Follow the directions for roasting beets here, except cook them for only about 15 minutes, until a knife will go in but does not automatically slide out  when the beet is lifted. Cool the beets in the foil. (You can refrigerate them at this point and finish the sauce at any time over the next few days.)
Peel the beets and then, with a very sharp thin-bladed knife, cut the beets cleanly into 1/4” dice. Set aside.
Bring the water, sugar, maple syrup, and cinnamon to a boil in a medium saucepan and boil for about 5 minutes; it will be a light caramel color. Add the beets, reduce the heat to medium, and cook until beets are very tender but begin to caramelize and acquire a slightly chewy bite. The syrup will remain fluid and become very purple. Add a few drops of lemon as you take it off the heat. Let cool, and serve over ice cream. If you don’t use it the day you make it, this should be refrigerated and used within a few days.

        

Salad Days: New Beets and Onions

While we are waiting for the real summer produce to arrive, we are blessed, at least, with the earliest of earthly delights: the lettuce, of course, and beautiful tiny beets and onions. Not to belabor the weather—it is, after all, sunny today, although it still feels like fall, and I am still sleeping with a blanket—but the damage to the crops has been officially confirmed by the local newspaper.

It appears that just about every crop has been seriously affected, in many cases destroyed, by the flood of rain, and in some cases hail: from tomatoes to peppers and corn, even the apples. At our local major potato grower, Ferolbink Farm, they’ve plowed under 8 acres, and anticipate the loss of more. A fungus called “late blight,” which is related to the one that caused the Irish potato famine in 1849, has hit our local farms; a combination of the rain and resistance is making it impossible to keep it at bay. It is exacerbated by cross-over from residential gardens, and invades everything. The farmers are going out of their minds.

We share their pain. We need to buy what we can from them. Most things are more expensive than usual, but that seems reasonable given that yields are much lower than the growers ever could have anticipated, given that we have never, ever, in recorded history, have had a spring and early summer like this one. Choices are limited, but slowly expanding. Lettuce is doing all right. Cabbage, too. Beets appear to be squeaking by. There are quite nice tiny leeks and small onions. Everything is young and new—salad days.

Rainy Summer Salad

This will perk up a gray day. Season this well with salt and pepper to taste to balance the sweetness. You could serve this alongside a piece of grilled chicken, without the lettuce base, if you like. Serves 2.

3 small new onions
5 or 6 very small beets, roasted and peeled
2 ears corn
1 T butter
1 tea olive oil
¼ cup orange juice, freshly squeezed if possible
2 T maple syrup
¼ tea salt
1/8 tea pepper
½ tea grated orange rind (optional)

6 or 7 Boston lettuce leaves
1 T extra virgin olive oil
1 tea maple syrup
2 tea freshly squeezed lemon juice
salt and pepper

Thinly slice the onions and the roasted beets (see here for instructions), and cut the corn off the cob.

Melt the butter with the oil in a medium skillet over medium-high heat. When sizzling, add the onion and sauté until it begins to soften, about 1 minute, then reduce the heat somewhat and add the corn; sauté an additional minute or so, until the onion just starts to brown. Add the orange juice and cook, stirring occasionally, until the juice has been reduced and there is only a little liquid left; add the 2 T syrup, salt, and pepper, zest if using, and cook for another minute. Add the beets and toss for a few seconds. Taste for seasoning. Remove the pan from the heat and allow the mixture to cool to room temperature.

Make a dressing by whisking the oil, syrup, lemon juice and some salt and pepper in a bowl. Add the lettuce leaves and turn around in the dressing until they are thoroughly but lightly coated. Arrange the leaves on a plate and place the beet salad in the center.

Beets: Sweet

How could you not like a vegetable that is simultaneously considered an aphrodisiac and all-around medicinal superstar, and when cooked and peeled glistens like a jewel and tastes like buttered silk? That comes in purple, gold, and pink-and-white striped packages? This is the not-so-humble beet, excellent source of sugar, dietary fiber, folic acid, minerals, and antioxidants like vitamin C. Beets are one of the few vegetables I liked as a kid (along with their less sugary but also sweet friends, corn and carrots), but when I started cooking I really came to appreciate them. Like a reliable dinner party guest, they can blend in anywhere and keep up their end of the conversation.

That is, pickled beets and borscht are only a few of their many amenable talents. They or their juice add intense color (and sweetness) to pasta, custards and ice creams, broths, and cakes; they are even used rather widely to enhance reds in commercial food production. Beets can be candied, pureed, or grated raw. They have a natural affinity for similarly hard vegetables and fruits, cooked or not: carrots, apples, pears, radishes, jicama, celery root. They love acid—any vinegar, especially sherry or balsamic, and orange, lemon, or lime—and spices like ginger, black pepper, allspice, and chili. They are good w/ nuts and with most soft cheeses like blue, goat, and mozzarella. They are at home with meat or fish. And, of course, you can make wine.

A basic and infinitely variable combination of flavors and textures that I like is beets with corn and goat cheese. I use it for my favorite pizza in the world (after the simple Margherita, of course), a grilled pizza with a smear of tomato sauce topped with beets, onions, corn, goat cheese, and a sprinkling of parm and basil. If I have time, I cook all the vegetables on the grill. Sometimes, as in the photo, I finish the pizza indoors, either in the oven or on top of the stove on my trusty old Calphalon. I love the beet/corn/goat cheese combo so much that I often eat it as a salad with a sherry vinaigrette, or make some sort of taco or egg or stuffed beef dish with it.

Local beets are available spring through fall. Buy beets that are firm and of uniform shape, and that look, even when dirt-covered, smooth and purple rather than woody; the leaves should be fresh and sprightly. Try to cook them as soon as possible after buying; it is better, in my opinion, to store them cooked rather than uncooked. If you do refrigerate them before cooking, cut the leaves off a few inches from the beetroot (the color starts to bleed as soon as you cut into the root), do not wash, and store in a paper bag in a low-humidity bin. To cook, roasting is the way to go: Preheat oven to 400 F (for a few beets, I use the toaster oven). Trim beets close to the root. Place each beet onto a rectangle of foil; roll up and twist the ends. I don’t season them before cooking because who knows what I may want to do with them, but you could, with a little salt, pepper, and olive oil or butter in the packet. Roast until easily pierced with a paring knife; depending on the size of the beets, this could be 20-40 minutes. If not using immediately, I throw the foil packets right in the fridge until I want them, up to several days. When ready for them, unwrap and rub the skins off with your fingers.

The late fall beets are a nice size and shape—and luckily for me, there is still corn, both the bicolor variety Providence and white variety 86. I consider goat cheese to be a staple, so that’s on hand. I have my favorite Mexican chorizo, El Popular (o.k., I consider that a staple, too), Serranos, and coriander. I’m hungry for breakfast, so make these sweet, sour, spicy taquitos.

Triple S Breakfast Taquitos

This makes enough for about 8 taquitos, with leftover meat and possibly cheese for making an omelet the next day. Note that this is Mexican chorizo, a completely different product than the Portuguese or Spanish; if you can’t find it, it’s relatively easy to make (but not as good as El Popular’s). Although this recipe has several steps, they only take a few minutes each.

For the corn

3 ears corn, cut off the cob
1-2 Serrano chilies, stem trimmed
¼ cup water
¼ cup sugar
¼ cup heavy cream
Pinch kosher salt

For the beets

3/4 lb beets (about 4 medium), roasted as directed above
1 stick El Popular or other Mexican chorizo, or just under ½ lb
1 tea sherry vinegar

For assembly

5” corn tortillas
2 or 3 teaspoons lard
5 oz mild cold goat cheese, such as Montrachet
2 T finely chopped cilantro
Reserved beets (optional)

Over high heat in a 9” lightly buttered skillet, toss the corn and the chili for a minute or two until it is smoking and begins to brown. Add the water and sugar and cook over medium-high heat for about three minutes (it will begin to brown rather quickly); add the cream and a large pinch of salt; cook another minute and set aside; it will be saucy, not thick.

Peel, slice, and chop the roasted beets into ¼” dice; if you wish, remove about ¼ cup of them for garnish and set aside.

Slit the plastic casing of the chorizo along its length, and turn the chorizo into a frying pan. Cook over medium heat, chopping with the edge of a wooden spoon, until it’s a fine mince and has released its red oil; do not allow it to brown. Toss in the diced beets and the vinegar, and stir to heat and combine. Keep warm.

In a small cast iron skillet or crepe pan, melt about a teaspoon of lard. The oil should be enough so that the tortillas coat and sizzle, but not enough for them to submerge. Fry the tortillas until they are lightly brown and puff a little; drain on paper towels, then place on the rack of a 300 F oven to stay warm.

Crumble the cold goat cheese quickly with your fingers; using a fork, toss with the chopped coriander. For each taquito, spread about 2 T of the caramel corn out to the edge; put a generous T of chorizo-beet mixture in the center; garnish with a few of the reserved beet jewels if desired; and top with a sprinkling of the goat cheese.