What’s in Season? Beets and Arugula

By Barbara Kobsar | Illustrations by Charmaine Koehler-Lodge

 

 

Nothing beats farmers’ market beets, which are always freshly harvested and sold complete with their delectably edible greens. Once I’m back in my kitchen, the beets and greens will spark ideas for all sorts of delicious, nutritious dishes.

It’s easy to think of the common round garnet-red beets as the whole “beet” category, but gardeners and creative-minded cooks know that Swiss chard is a close relative, as are sugar beets and beets grown specifically for their greens (aka beet spinach).

There are also more options for beet roots. When the cooler months arrive, I’m happy to see the offerings grow to include the Italian heirloom Chioggia beet (candy cane–red on the outside with alternating red and white rings inside), Little Ball (a true baby beet), and bunches of the milder golden beets. Sweet and tender Cylindra beets are long and cylindrical in shape, which makes them popular for pickling and canning.

Fresh beet tops or greens are mild with an earthy flavor. To extend the life of the beets and greens, clip the greens from the roots as soon as possible, since the greens pull moisture from the beets and cause them to wither. Cooked greens take on a silky texture and are another of my go-tos to add to pasta.

To prepare beet greens, wash well and remove the leaves from the stems. Finely chop the stems and tear the leaves into bite-size pieces. Sauté chopped stems with 1 tablespoon chopped garlic in a little olive oil for 1 minute. Toss in the greens, season with salt and pepper, and sauté until just wilted. For extra flavor, add a squeeze of fresh lemon juice or a handful of toasted walnuts.

Another of my favorites from the nutritious leafy greens category is arugula, which represents the mustard family well with its peppery bite. It’s sometimes called by other names like garden rocket, roquette, or rucola. Consider adding some arugula leaves to salads, substituting for basil in pesto, sautéing to add to a pasta dish, or topping a soup, pizza, or vegetable dish.

Like salad greens, beet greens, and herbs, arugula is best cleaned by swishing in a bowl of cool water. Set on a towel to drain, then transfer to a dry towel, roll up gently, place in an airtight container, and refrigerate for up to 5 days if necessary. ♦

 

 

Grilled Beet, Arugula, and Goat Cheese Sandwich

Serves 2

• 2 medium sized beets (red, golden, or Chiogga)
• 2 tablespoons olive oil
• 3 ounces goat cheese
• 1 handful arugula
• 4 slices bread (brioche, sourdough, deli rye, or pumpernickel)
• Butter at room temperature

Preheat oven to 400°F. Wash beets. Leave the skin intact along with a short portion of stem and root so the beets do not bleed their color. Place in aluminum foil, drizzle with olive oil, and season with salt and pepper. Fold into a loose packet and transfer to a baking sheet. Bake for 45 to 60 minutes until beets are easily pierced with a knife. Cool slightly before slipping off the skins and trimming the stem and roots. Cut into thin slices.

Assemble the sandwiches by spreading the goat cheese on one side of 2 slices of bread. Top with arugula and beets and place remaining slices of bread on top. Spread butter on top of the sandwich. Place sandwich in heated skillet or griddle buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown and toasted, about 3 to 4 minutes per side.

 

Veteran journalist and cookbook author Barbara Kobsar focuses on traditional home-cooked meals using local produce. Find her at the Walnut Creek and San Ramon farmers’ markets selling her Cottage Kitchen jams and jellies.

Artist Charmaine Koehler-Lodge grows most of her family’s food in their rural Pennsylvania garden.