Brandt's Beets
Last Saturday marked the start of the Farmers Market season here in Salt Lake City. Going to the market is a favorite event of mine. As you stroll through the booths, you can see which fruits and vegetables are in season (although, now that I am experimenting with square foot gardening I have some idea). In addition to produce there are locally made cheeses, breads, and of course pastries. On Sunday, as I munched on lettuce, arugula, peas and asparagus, my brother experimented with cooking some beets he had purchased at the market: Ingredients 8 beets with greens still attached, thoroughly washed 1/2 stick of butter splash of olive oil salt and pepper, to taste 2 cloves garlic, minced lemon juice, to taste 1/4 tsp. each of fresh parsley and thyme, chopped 1/2 cup hefeweizen (optional) Directions 1. Thoroughly wash the beets, leaving the greens attached. You may cut of the skinny ends of the roots or any areas that look damaged. 2. Fill a medium to large sauce pan with salted water and ...