Sadly I forgot to take a picture. But I bought some beets, some fennel bulbs, and some mixed baby greens (spinach, arugula, mache...etc, etc). I roasted the beets in a little foil packet, away from the quartered fennel. I cut off the very perky-looking beet greens, rinsed away their grit, and wilted them with some fresh garlic and olive oil and cayenne. Combined them with some of the mixed greens, too. AMAZING greens, tasty roasted beets! It's a one-two punch of scrump. Why doesn't everyone eat beets all the time? Maybe I'll write a book about beets. I'll be the Michael Pollan/Mark Kurlansky of beets. Maybe even of unpopular vegetables: fennel, celery, chard? Sorrel? The multiple varieties of bokchoy? Mustard and dandelion greens?!
There is a whole world out there. I just need a cup of strong tea and a guide to non-fiction book proposals. Good thing I work in a LIBRARY. The book I need is magically already in my hands.
Enthusiasm for research aside: I am also eating a delicious tomato, mushroom, arugula and eggplant sauce. I'm going to call it Magic Pizza Sauce until I think of a better name. JB introduced me to it, and it has become one of my favorite food items ever since. The complexity, the richness! High in nutrition, high in taste. Great mouth-feel. It's perfect. All one needs is some good ingredients, some good olive oil, a food processor and a sauté pan. Awesome.
This recipe for Beet Greens from the NY Times is basically how I made my greens. Picture of the fennel bulb from www.gourmetsleuth.com - thank you.
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