|bull's blood and chioggia beets|
This is a very warm and hearty beet side dish that was quite the hit at my birthday party so I'll share it with you. I am on a constant search for ways to love eating beets as much as I love growing them. Right around my birthday I found myself craving them...odd! So I once had a roommate who always said eat what your body craves...
So at my party I served up some sauteed beets with a little added flair.
|beets ready for cooking|
1 bunch of beets (can be red, chioggia or golden)
1 hand full of walnuts
1 hand full of goat cheese
1 small hand full of cranberry raisins
(please excuse my very scientific measurements above...just do what feels right as far as amounts)
Remove the beet tops leaving 1 inch of the top attached to the beet, to prevent too much "bleeding" of the color. Boil until tender and easily pierced with a knife.
After the beets cool to the point you can handle them remove the skin. Chop the beets and add to a pan with a little olive oil. When beets start getting browned add the walnuts, goat cheese, and raisins. Give it a good stir to combine all ingredients. And then you're ready to dig in!