Eric emailed this recipe for the beets. It uses a napa cabbage if you still have yours from last week. I dig this way to use beets and hope to try the recipe this weekend. Thanks Eric for sending!
Amy Hetager, CSA Blogger
The Mystery of Beet Coleslaw by Eric
Determined to solve the mystery of beets (after my last red disaster) I scoured the internet for beet recipes and coleslaw recipes, combined the interesting looking ones, substituted all the ingredients, and then chopped up enough coleslaw for an army. Since it turned out so good, here is the recipe. In preparation, I buried the beets from the winter share to turn them into chard and dug up the two beets growing in my garden.
Mystery of Beets Coleslaw
1 head napa cabbage
2 beets with greens
1/3 cup cilantro
1/3 cup lemon mint
4 tablespoons fresh ginger (2 root nodules)
1 teaspoon salt
3 tablespoons green chili powder
1/3 cup olive oil
1/3 cup canola oil
2 tablespoons apple cider vinegar
1/3 cup pumpkin and squash seeds
Roast the pumpkin seeds in a little canola oil until they begin to turn brown
Slice the cabbage into thin pieces
Shred the beet with cheese grater after removing the leaves and tail
Chop the beet leaves into one inch strips
Mince the ginger, mint, and cilantro
Mix all ingredients together
Find people to help eat the yummy beeten coleslaw.
Makes one giant bowl.