Whether you keep bees yourself, support local beekeepers, or just love honey, The Fresh Honey Cookbook by Laurey Masterton (Storey Publishing, 2013) presents recipes for every time of year featuring different honey varietals and seasonal ingredients. This surprising combination of flavors may change your predispositions about beets.
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• 1 bunch (about 1 pound) baby beets (the smaller, the better), with tops
• 1 navel orange, peels and white membranes removed, cut into sections
• Extra-virgin olive oil
• Red wine vinegar
• Sea salt
• Freshly ground black pepper
• 2 tablespoons crumbled blue cheese (I like Maytag)
• Fresh dill for garnish (optional)
1. Remove the greens from the beets, cutting close to the beets. Save the greens for a garnish if you wish.
2. Set up a bamboo or stainless steel steamer, and steam the beets until a fork easily pierces the beets, about 10 minutes. (Tiny beets will cook quickly; larger ones will take longer.) Prepare an ice bath by filling a large bowl with ice water.
3. Remove the beets from the steamer and plunge into the ice bath. The skins should slip off easily (this is so much easier than peeling them).
4. Slice the beets. Arrange the beets and orange wedges on a large plate, drizzle with olive oil and vinegar, and sprinkle with salt and pepper to taste.
5. Just before serving, add the cheese. Use the reserved beet greens or dill as a garnish.
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Excerpted from The Fresh Honey Cookbook, © by Laurey Masterton, photography by © Johnny Autry, used with permission from Storey Publishing. Buy this book from our store: The Fresh Honey Cookbook