And Now the Beets

This is the third recipe that I have prepared for the Yellowknife Community Garden Collective's Fall Harvest Fair, coming up this Saturday, September 8th here in Yellowknife. I've chosen these three recipes for carrots, Swiss chard and beets because I think they are the simplest ways to cook them that brings out the natural flavour of the vegetables in use. To be perfectly honest, I could eat a plate of just these vegetables for my dinner. I hope you enjoy them as well.  

Roasted Beets
I think roasting beets brings out the true flavour of the vegetable itself. Just a little salt, pepper and herbs is great but if you want a bit of extra taste, sprinkle the finished product with a little balsamic vinegar and a few crumbles of goat cheese.

1 lb beets

1 tbsp olive oil

2 or 3 stems of marjoram (thyme, rosemary or sage also work well)

Salt

Fresh cracked black pepper

1. Preheat the oven to 400F.
2. Remove the stems and roots without cutting into the beet. Wash the beets well and dry them.  Place them on a double thickness of foil and drizzle with the olive oil. Add the herbs and season with a bit of salt and cracked black pepper.
3. Wrap the beets in the foil, sealing them tightly.Place them in the oven until tender, about 1 hour. (the amount of time roasting depends on the size of the beets)
4. Cool the beets and peel them. Cut them in slices or quarters and put them in a heat proof dish. Add a bit of butter, salt and
5.  pepper and reheat them for dinner.

YK Swiss Chard

Swiss Chard is one of those vegetables that is really delicious and easy to prepare, but isn't really that popular. I like to use rainbow Swiss chard, both the stems and the leaves, braising them lightly to tenderize the leaves and bring out their earthy flavour.

You can substitute white wine for the vegetable broth, and try using different herbs instead of the thyme.

Braised Swiss Chard

1 bunch Swiss chard, stems removed (about1/2 lb)

2 tsp olive oil

¼ cup onion, diced small

2 garlic cloves, minced

¼ cup vegetable broth

1 tbsp butter

1 tbsp fresh thyme leaves

Salt and pepper to taste

1. Tear the chard leaves away from the stems. Slice the stems about ¼ inch thick.
2. Heat a large pan over medium heat. Add the oil and heat through. Add the chard stems, onions and garlic. Sauté these ingredients until the onions turn translucent, about 3 minutes. Do not brown the onions or garlic.
3. Sauté the shallots in the olive oil.
4. Add the chard leaves and season lightly with salt and pepper. Sauté until they wilt a bit, about 1 minute. Add the vegetable broth, cover and cook for about 3 minutes.
5. Remove the lid, add the butter and thyme and mix in. Season with salt and pepper, being careful not to over salt.