the whole beet

i have been blessed with beets this summer, and it looks like this blessing will last into the fall. there are countless reasons to become enamoured with this vegetable. from the wonderful color that seeps out from severed root and stains your skin, to the wine colored veins of the leaves. then there's the indistinguishable flavors of the root, both earthy and sweet at the same time. and the surprisingly spicy undertones of the leaves... every way i have prepared them, from the complicated construction of perestroika to simply boiling the root and stir frying or steaming the greens, they have been utterly delectable. but the other night i prepared beets in a way that has topped all others (excluding borscht). rather than separating the root from the leaf, i tried cooking the entire plant. this works great if you have a handful of small beets. here's what you do:

wash well and remove any inedible parts, leaving them whole and keeping the skin and the leaves. using a heavy pan with a lid that fits securely, heat a couple tablespoons oil, juice from one lemon, some chopped onion, dash dill, dash tarragon, a little bit of garlic (a small clove chopped fine) and some salt. add whole beets and steam over medium heat with lid closed tightly. check after 5minutes, adding a little water if necessary to prevent burning. steam until tender (about 10-15 minutes depending on how many beets). hint: don't be tempted to peel the skin after cooking! trust me, it's edible, tastes good, and the only thing you'll achieve is dying the skin under your fingernails bright pink!

i ate these with homemade garlic mashed potatos, garden peas, kale stir fried in garlic & onion & braggs liquid aminos (you can also use tamari) and broccoli that was stir fried in a sesame orange sauce. it was a great combination of flavors, transforming my garden goods into gourmet fare. while each dish was tasty, the most simply prepared, the beets, left the most notable impression on my palette.

i got the idea from one of my favorite cookboks: Laurel's Kitchen. if the cool, rainy weather sticks around this weekend, i believe i'll try her recipe for whole beet borscht. sounds like a certain success!