Spring Beets

Tracie came up for lunch last week. Unfortunately the season for her favorite vegetable, kohlrabi, is over. I hoped these beets would make her forget kohlrabi.

I call this dish Spring Beets because it is made with mint, which grows vigorously at this time of year. The lemon juice adds to the sprightly spring flavor.

I had big beets, so I roasted them in a covered casserole dish at 400°F until they were tender, about 40 minutes. Roasted beets are great. They are sweet and earthy, a great foil for the lemony mint dressing.

If you can find small beets - up to 2 inches in diameter - steam them until they are tender, about 30 minutes. Let them cool, peel, and toss with the dressing. (You can roast them too, but keep an eye on them so they don't burn.)

Tracie raved about the beets, even though she had purple fingers from peeling them. (You think I let her sit back while I do all the work?!)

Even Larry allowed as how they were pretty on the plate next to the zucchini casserole and salad with honey balsamic vinaigrette. It was a lovely spring lunch.

Spring Beets
2 lbs beets, scrubbed
juice of 1/2 lemon (or more to taste)
1/2 cup mint leaves
salt to taste

Steam or roast the beets until tender. Let them cool, then peel if desired. (The peel is edible, but it can look a little faded.) Chop the beets if they are large.

Squeeze the lemon juice into a large bowl. Toss in the mint leaves, tearing them with your hands as your throw them in. Sprinkle with a little salt and stir it all together.

Add the cooked beets, stir gently to dress them well. Taste a beet and add lemon juice or salt as needed.

Serve at room temperature, or refrigerate and serve cold.

Serves 4

                     Vigorous spring mint in our garden