In an alternative reality, Richard and The Beets had seven successive Number Ones, making them America’s most popular ska band of all time. However, here (as you can see) Richard is a happy lunch muncher, and the beets are Bull’s blood beets from our friends David and Sheri‘s seed bank, sown in February and grown to their maximum deliciousness in my back yard.
Pulled out of the ground this morning, I simply washed them, cut off the greens and little tapering roots, then set the big beets to steam over a pot of simmering water for an hour or so. I then chopped them into large chunks and added blobs of soft goats’ cheese while they were still warm.
Meanwhile, I gently steam fried the chopped beet greens with a little olive oil and a clove of crushed garlic for a few minutes. Once the greens were more tender, I added the cooked roots to their tops, and doused the whole salad in a vinaigrette of 1/4 seasoned rice vinegar, 1/4 balsamic vinegar and 1/2 walnut oil.
Once everything was well mixed, I scattered a few pretty sesame seeds onto each serving and sat back in the satisfying knowledge that lunch was likely to be a big hit.
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