January 11, 2004
Two exciting finds at the Farmers' Market
Yesterday I bought white beetroot with greens attached and sugarloaf chicory, both new to me. I will give a report on those when I have experimented. I am probably going to roast the beets, sprinkle them with vinegar and serve them with their short-braised greens. The chicory will probably get wilted and served in a warm salad (the farmer's suggestion). Full report later.
Posted by erik at January 11, 2004 11:39 PM | TrackBackAlicia, that is basically what I was thinking of. I short braise my greens with pancetta, so it is essentially that, except that they are cooked through, rather than just wilted. I take it you are like me and prefer your beets served room temperature, rather than hot?
Posted by: Erik Keilholtz at January 12, 2004 1:58 PMI would wash and dry the beet greens, and dress them with a hot bacon dressing as salad. Maybe even top the salad with chunks of the beets, roasted.
Posted by: alicia the midwife at January 12, 2004 12:17 PM