I ain’t afraid of no beet!

Our CSA through Eco-Farms has been positively delightful this year. Yes. Delightful.

The selection and quantity has been far better than the CSA we joined last year. Wondering what a CSA is? CSA stands for Community Supported Agriculture. Basically when you buy into a CSA you are buying a share of the farm produce. This enables the consumer to buy from and directly support farmers in their area. Bonus for us, our farmer uses organic farming techniques! It’s also really cost effective, our share costs us just under $20 a week for a big box of fresh organic vegetables. We get to eat in season and experience vegetables we might not otherwise seek out and purchase.

This week beets were included in our box which was pretty exciting. I grew up eating canned beets and last year we roasted beets so this year I wanted to try something new with our little purple friends.

Ah, the beet. A little intimidating. But actually really easy and tasty. Here is my recipe for Sauteed Beets and Feta.

Ingredients:

4 med./large beets

1 red onion

2 Tbsp. Butter

Thyme (dried or fresh)

Coarse Salt

Sm. block of Feta

Red Wine Vinegar or Balsamic Vinegar

First cut off the stems and remove greens. You can use these in the saute as well if you would like! The greens had already been removed from my beets, so I did not get to incorporate them. Scrub the beets and slice them into disks. About a 1/4 inch thick. You don’t want them terribly thin. They will cook up too fast.

Then, using just half of the red onion, slice the onion thinly in circles or however you want. Just don’t chop it.

Put your saute pan on the stove, throw in the butter and keep it at medium heat. When the butter is melted throw in the thyme and onions and let them brown for about a minute. Resist the urge to eat the buttery onions right out the pan. Well, you may not have to resist, but I do!

Add the beet disks into the mix, laying them out somewhat evenly over those delicious onions. After about 30 seconds, lower the heat and saute for 15 minutes. Turn beets occasionally.

At the 15 minute mark you can add some greens or leave it be. Then add your vinegar, cover and let it mix for about 5-10 minutes.

In the end the beets will be tender and the onions crispy. SO good.

Season with coarse salt and serve with slices of Feta or Goat Cheese.