Sunday was a scorcher and that made this week’s Sidewalk Cafe HOT, HOT, HOT! That didn’t stop us from enjoying some cold beverages, tasty food, and cool neighbors.
Not surprisingly, most of the offerings this week were not hot – who wants to fire up the oven when the house is already 88 degrees? Also in the “not surprising” category, most of the DINKS’ offerings involved veggies from the Abbondanza CSA. They included a roasted beet salad with feta (more on this below) and scallion pancakes (thanks to Home & Cooking) with a soy/ginger dipping sauce.
While very good, the scallion pancakes didn’t have that balance between “taste” and “effort” quite right, especially for a hot summer day. Too much “roll”, “rest”, “do this” “do that”, “roll again” and so on to keep them on the “quick meal” menu. A definite keeper of a recipe, though.
The beets, however, will be back soon (could be as early as next week if the CSA has beets again). We’ve come a long way (read: Mark has come a long way) with eating beets willingly. After a childhood spent thinking beets were red, had the consistency of Jello and were, oddly, shaped like a can, he has come to appreciate the flavor to be had from a beet that still looks like a beet.
Roasted is our favorite way to eat beets, and easy is the way we like to cook. This salad is a cinch to make. It is inspired by a salad we had at one of our favorite restaurants: SOBO here in town. Best of all, the beets can be roasted on the grill…no need to turn on the oven on a super-hot day.
Roasted Beets and Beet Greens with Feta
3 T champagne vinegar
1 clove garlic, finely chopped
1/2 tsp salt
1/4 c olive oil
mix (or shake) well
wash 3-4 large beets and wrap individually in foil
roast on grill over medium heat, about 1 hour
unwrap beets, cool, and peel
Chop beets into 1/2 inch pieces
toss beets with a small amount of dressing, to coat
Prepare Beet Greens
remove tough stems
slice greens into ribbons
saute w/ a little olive oil just until limp
toss with a little dressing to coat
In a medium bowl, prepare a bed of beet greens. Arrange beets in the center of the bed of greens. Top with crumbled feta cheese and serve. Very tasty. Make some next weekend, and invite your cool neighbors to break bread with you. You won’t be sorry!