Monday, May 10, 2010

Todd's Beet Salad and a Hummus Sandwich

I brought in the beet harvest from my garden! I had planted a beautiful heirloom variety of beets called Chioggia. See? Beautiful! And super easy to cook!

Todd's Beet Salad

Cut off the beet where the tuber meets the greens. Use a carrot peeler to remove the skin and cut the root tip off. Either slice or quarter the beet. Add just enough water to cover the beets. Simmer the beets for about 10-15 minutes. While waiting, stack the beet tops and slice them cross-wise into 1" strips. Then add all that to the beet bottoms and cook only until the greens are done, about another five minutes. Serve hot or cold. Enjoy!

Hummus Sandwich
I know it doesn't look very appetizing, in fact, it looks down right diseased in the picture, but it tastes really really really good!

Bread (any type)
and any combination of the following:
Sprouts (any type)

Put a big scoop of hummus on the bread, and top with remaining ingredients. If you are feeling extra ambitious, you can grill it like a grilled cheese. Yum.

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