Well that’s it friends, the last long weekend of summer has come and gone. And while you could dwell on it, and hit yourself about the things you didn’t do over the past couple of months, why not look forward to what the upcoming seasons have to bring.
For example. Candy Cane Beets. 🙂
Yes, I did purchase them in my last visit to the farmer’s market, however I associate beets with fall/winter menu items, and therefore call this recipe my Ode to Fall Eats.
Best part about this recipe is the fact that I was able to use the beet greens! I love the bitter flavour that is beautifully amplified by a ton of garlic. **If for some reason you have to purchase your beets sans greens, then substitute that part of the recipe with Swiss chard, arugula, or some other tough leafy green.
Warm Roasted Candy Cane Beet and Patty Pan Salad
Preheat oven to 400F. Nip of the stalks and greens of the beets, and scrub them under running water until clean. Toss in EVOO and S&P, and cover in tin foil. Throw them into the oven for 30 – 45 minutes, depending on how big they are.
Remove from oven, and let cool slightly. As soon as you can handle them, rub the skins off with you fingers. They should remove easily. Then slice them into 1/2 inch rounds. **If you are using red beets, I would suggest wearing a pair of clean kitchen gloves – this will avoid the ever so beautiful murderous fingers.
In a medium skillet with a tight-fitting lid, heat the coconut oil, and saute the onion and garlic on medium heat until translucent. Toss in the patty pan squash, and saute for a couple of minutes until golden brown.
Add in your beet greens, a dash of water, and cover until wilted. Approx. 2 minutes.
Remove the lid and allow the water to evaporate. Season with S&P to taste.
Arrange your salad as in the picture. If the beets have cooled off slightly, not to worry, it should be “warm” not “hot”.
Top with a little feta cheese, green olives, and extra fresh cracked black pepper.