This week we are covering beets, top to bottom! Ha. We love a good pun.
We've got local beets in this week's boxes, for both organic and nonorganic boxes- so if you got a sprinkling, you're in luck!
In our efforts to minimize food waste, we're covering the whole beet today. We're here to share some knowledge on how to utilize the entire veggie and luckily that knowledge is pretty delicious. We hope you won't be tossing any of the beets this week because you can even save the stems for sautéing or putting in a salad.
We're making an old favorite recipe with the beautiful red bulb, and then trying something new with a beet top pesto!
One of our most popular recipes that lives on our blog is our Beet Hummus. We make it for events, share it at cooking demos and keep a batch in the fridge every few weeks. We gave her a little face lift, but she's our OG gal and we hope you'll give her a try! If you think you "don't like beets," this is one sure way to be fooled because this recipe is so easy and so delicious. We dare you to take a bite, or seven.
1 large or 2 small Perfectly Imperfect beets
1 can drained and rinsed garbanzo beans
1 lemon, juiced
1/3 cup olive oil
1 clove fresh garlic, peeled
1 teaspoon salt
assorted Perfectly Imperfect veggies, cut for dipping
1. Preheat oven to 400. wrap beet in foil and roast for 45 minutes, until beet is soft and cooked through. Let cool for 5-10 minutes, and then you'll easily be able to peel. I use gloves or a towel to peel because these beets will turn your hands red!
2. Add the roasted beet, garbanzo beans, lemon juice, olive oil, salt and garlic to a blender or food processor and blend until smooth and creamy, about 3 minutes.
3. Transfer to a serving dish or into an airtight container to store in the fridge. This hummus will last 7-10 days refrigerated.
4. If you're feeling fancy, spread hummus on small slices of toasted baguette and add crumbled goat cheese and fresh herbs for an easy appetizer. Enjoy!
For the beet top pesto, you're going to want to rip the greens off the stems (remember, you can sauté or add to a salad) and give them a rinse! If your garden has a lot of basil, you can certainly add some fresh herbs, but they're completely optional. If you don't have fresh herbs at home, you can add spinach or arugula, or extra beet tops, up to you!
The pesto is so summery and fresh and with the zest of some lemon and a bulb of garlic, it's packed with flavor. Feel free to toss into warm whole grain pasta, mix into balsamic vinegar for salad dressing, or drizzle over your beet hummus schmeared baguette! Let's dig in.
Beet Top Pesto
2 cups Perfectly Imperfect beet greens
1 cup fresh basil
1 cup fresh parsley
1/3 cup olive oil
1/3 cup parmesan cheese
1-2 cloves garlic
1/4 cup toasted nuts- like pine nuts, walnuts or almonds
1 teaspoon salt
the zest and juice of 1/2 a lemon
1. In a food processor or blender, add all ingredients except oil. Pulse 4-5 times until pieces start to break down.
2. Slowly drizzle in your oil until pesto becomes smooth and creamy. If you like a thinner pesto, add more oil.
3. This pesto is fridge stable for one week and is great on pasta, in salad dressing or mixed into mayo to really up your sandwich game. Enjoy!
We hope you love these recipes as much as we do! Life is pretty fun when you're upBEET.
Be sure to tag us in your Perfectly Imperfect Produce creations on instagram, @perfectlyimperfectproduce. We can't wait to see what you whip up this week! Don't forget- PIP HQ is closed next week for the holiday! All orders will be paused for the week! Let us know if you have any questions- Thanks friends.