Alternate Title: The Recipe That Made Me Like Beets
I will be the first to admit that I have never been a fan of beets. Growing up, we would occasionally have pickled beets in the house (I remember being told they were one of my grandpa’s favorites). We also grew them in our garden, and I can remember my mom making them occasionally (though usually she would pickle them). Over the years, I’ve tried them at various times – some places will put a slice or two on your salad when they bring it out, and occasionally they’ll show up roasted with other root veggies. But they always had an overly “earthy” taste to me. Actually, more accurately, they always made me consider what consuming a dirt clod would taste like. The only thing I really ever had liked about beets were the greens.
So, you can imagine my lack of enthusiasm when our CSA newsletter listed beets as one of the items in our share this past Thursday. I am not going to turn down anything that is part of our weekly share (with exception of wheat and similar gluten-containing grains if they come up), and I enjoy the challenge of finding ways to try to use as much of the plant we receive as possible (even if it just means chopping up the greens in a big salad). So I wasn’t going to turn down the beets – I just wasn’t sure what I was going to use them for. Until I showed up to pick up the CSA share…
One of the best things about joining a CSA share is that you never know what you’ll be getting until just a couple days before you go pick it up. And since what you get each week is always a new assortment of fresh food, it leaves you with a chance to experiment…so long as you’re willing to be a little adventurous.
The basics of this recipe actually came to us from friends Riss and Steve Rodriguez – who are members of CFFV and joined the April Joy Farm CSA this year as well. It takes no time at all to prepare, so you can throw it together right at the end of cooking a meal to use it as a side dish. I’ve got to give Riss credit, because I don’t think I ever would have arrived at doing something like this with turnip greens (or any greens for that matter) on my own. I am glad that I did though, because we’ll be making this one again for sure!
We were recently at my brother’s house for dinner, and he served up a great green bean dish with some sliced mushrooms and bell peppers that was pretty good…he claimed to have just found the recipe using his Google-fu skills earlier in the evening. And since he said he’d found it that way, I didn’t bother to write it (or the site he found it on) down. So when I decided to make something similar the other night, I jumped on the search-engines and fired off a couple of searches. And none of them came back quite what I was looking for. But I did come across one that sparked my interest – because it came from the website for Frank’s Red Hot Sauce.
Let’s take a step back for a little personal history…
Cue the wavy "flashback" image on your TV screen
Posted in Recipes, Side Dishes
Tagged bell pepper, easy, Frank's Red Hot, garlic, Ginger, green beans, mushrooms, Quick, Sesame, tamari