Beets Are Back, With Greens

The beet has always been a celebrated treat on Well. We’ve put them in everything from smoothies and lasagna to birthday cake and risotto. Beets were among the 11 Best Foods You Aren’t Eating, and yet you won’t find them in the White House garden. This week, Martha Rose Shulman has beets doing double duty, offering recipes that make use of the greens as well as the roots. She writes: The New York City Greenmarket Web site has a handy table that shows what’s available during each month of the year. It tells me, for example, that fresh beets are available from June through November (beets from storage are available through February), but that you can count on the greens only through September. That gives me this week to provide you with my annual set of beet and beet green recipes, one of my favorite subjects. You’d think I’d run out of recipes, but beets, like tomatoes, are versatile, and the greens are interchangeable with practically any other green. They have a fairly strong, mineral-rich flavor. Their texture is much more delicate than that of, say, kale or collards, though they’re sturdier than spinach. http://www.youtube.com/watch?v=hIZx_qacUrE afleurs.net wellsww.com fukuyamajapan.com nhiconsulting.com videonymph.com an2003.com hiwayhifionline.com anitagrier.com cwauctions.com sonyworld.net femalegirdle.com lamisionera2.com