Cookbook author and local politician Alana Chernila has holed herself up lately, unplugged from the Internet, but when met up with her at her usual post behind the Indian Line Farm table at the Great Barrington Farmers' Market she invited us to delve into the archives of her blog. In that she was stationed behind a huge pile of red beets, we were inspired to dig up these two simple recipes, either of which will prove to be a cooling counterpoint to your hot summer days. Beet Salad 1 large bunch of beets (4-6 beets), peeled and cut into bite-sized pieces About 2 TBS olive oil 1 TBS mustard 1 tsp sherry vinegar A handful of parsley, chopped Fine salt and pepper Steam the beets for 20-25 minutes, or until tender. Let cool to room temperature. Combine olive oil, mustard, sherry vinegar, salt, and pepper. Whisk together, adjusting to your own taste. Toss dressing with beets and parsley.
Yogurt Beets Says Alana: My friend Molly taught me about yogurt beets a while back. They are wonderful to eat, and the beauty of the fuschia-colored yogurt will just break your heart. 1 large bunch of beets (4-6 beets), peeled and cut into bite-sized pieces 6 oz whole milk yogurt 3 garlic cloves, minced or pressed Juice of 1/2 lemon About 1/8 cup chopped fresh dill, to taste Salt and pepper Steam the beets for 20-25 minutes, or until tender. Let them cool. In a medium sized bowl, combine the yogurt, lemon, garlic and dill. Add the cooled beets. Salt and pepper to taste. Serve cold or at room temperature.— Reprinted with permission from Eatingfromthegroundup.com [1]. All text and photos copyright 2008-13 by Alana Chernila.
