Yesterday, I posted a fill-in-the-blanks to Facebook: “With beet greens I like to ________, and with radishes I _____________. #CSA” I got two responses: “I suppose ‘compost’ and ‘compost’ isn’t the answer you’re looking for,” and “Party. Dance.” Otherwise, crickets.
Now, far be it from me to judge if you like to party with beet greens, but since your CSA is probably delivering similar items, let me share what I did with mine. The radishes I sliced and blanched for about 30 seconds. This took the bite out of them and made them rather mild. I’ll put them on a salad today to diversify the three varieties of salad greens that also came in my box. I’d add the beets I roasted yesterday, but those didn’t make it very long. Apropos of nothing, I peed pink for awhile last night.
Which brings us to the beet greens. I washed the greens carefully by soaking them in clean water a few times, then chopped them up. Then, I cooked some whole-wheat orzo, defrosted some chickpeas I had in the freezer, and grated a chunk of Monterey jack cheese I had in the fridge. I buttered a 9×13 pan and put the orzo, greens, chickpeas, and cheese into the pan, mixing in ¼ teaspoon of salt. I melted a couple tablespoons of butter in a pan and pressed one garlic clove into it, cooking for maybe a minute, then poured the garlic butter over the mixture. I mixed it all together, topped with parmesan cheese, and baked at 400 degrees for about a half an hour. 2 out of 3 Rosenbaum children loved it.
Party on, dude.