Music: Dave Brubeck Quartet, “Live in Stockholm” – This year marks the 50th anniversary of the groundbreaking release of their song, “Take Five.” What was and still remains to be so amazing is that this was not only a jazz song that became a popular success, but that it is in the unique and somewhat awkward time signature of 5/4. For all of you non-musicians out there, this is the equivalent of a 5 legged horse winning the Kentucky Derby and then going on to win the following season of “Dancing with the Stars.” NPR highlights the story here.
So, my dad HATED beets. I don’t think that hate is a strong enough word. I’m pretty sure he wouldn’t go near the suckers. Because of this, I have never tasted one. I have been seeing so many yummy recipes popping up everywhere with beets. So, we’re trying them! I figured this would be a good intro – roasted beets in a dressing with one of my favorite veggies of all times, grilled asparagus.
The recipe was good. Not great, but good. It needed a little something more…maybe a little feta sprinkled on top. It was definitely enough to spark my interest in beets though. I am going to try some more recipes and figure out how I like ’em. I must admit, the earthy taste, smooth texture, and fantastic color is hard to resist. Anyone have suggestions for beets? What’s your fave recipe?
from Martha Stewart
Ingredients:
- 2 medium red beets, greens removed
- 1 cup english cucumber, diced
- 1 small shallot, chopped
- 2 tspn balsamic vinegar
- 2 tspn EVOO
- S & P
- 1 bunch asparagus, trimmed
Directions:
- Preheat oven to 400. Wrap beets in foil and cook for 45 – 1 hour until a fork comes out easily.
- Once cool, trim beets, and remove skin (a paper towel helps, jut rub skin and it comes off). Dice beets into 1/2 inch pieces and place in medium bowl. Add rest of ingredients, excluding asparagus and stir to combine. Can be made 2 hours in advance and chill in refrigerator.
- Preheat grill until hot and ready. Toss asparagus with EVOO and S & P. Add asparagus to well greased grill and cook, turning once, 4 – 8 minutes, depending on thickness.
- To serve, pile asparagus on plate and top with beet and cucumber relish. Serve immediately.
Callywood Farms 
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