Chris's Beet Recipes

These recipes came from our friend and CSAer (and professor) Chris Lehrich!!

Beet Bruschetta
Beets
Extra virgin olive oil
Balsamic vinegar
Chives
Caraway seeds
Salt and pepper
french bread
parmesan cheese

Boil several trimmed, fat beets in cold water to cover, about 30-40 minutes, until tender. Reserve the liquid for the beet drink (see next recipe). Refrigerate beets, then peel and dice coarsely. For every 1/3 pound or so beets, toss with 1 Tb extra virgin olive oil, 1 tsp balsamic vinegar, 1 Tb finely minced chives, ½ tsp caraway seeds (optional but nice), and salt and pepper to taste. Toast some french bread rounds, then mound the mixture on top. If the beets are cold and you want something warm, heat the whole thing in a 350-degree oven or a toaster oven. Shave some Parmesan on top and serve.

Sharaab al-Shuwander (ancient pink lemonade)

This is one of the most ancient beverages known. Something much like it appears in a cuneiform tablet from about 1700 bce, and since we know the Sumerians used beets extensively it seems probable that they made a drink like this at the very beginnings of history. It requires little more than the cooking liquid, making it amazingly frugal. And to top it all off, it is both delicious and visually beautiful.

Take the beet-boiling liquid and strain through a paper towel to remove impurities. For every 2 cups: while liquid is hot, add 1/3 cup sugar and stir to dissolve completely. Chill well, then add the juice of ½ lemon. Add a dash of rose water (optional). Serve in clear glass so the ruby color shows up.