Italian Roasted Asparagus and Beets with Garlic-Bean Crostini

When I started Yummy Summer nearly a year ago, I wanted to create a place for sharing recipes. One of the most common conversations I have with friends and family is.....What have you been cooking lately that you really love? Any new ideas?

We all get into ruts in our own kitchens and it is such a joyous relief to tap into the repertoires of food-loving friends. I solicited recipes and many contributed to Yummy Supper in its nascent phase. With life being so busy for everyone, most of my cooking buddies barely have time to get supper on the table, let alone an extra minute to blog. On the other hand, I have found myself completely inspired by cooking new things, revisiting old favorites, and taking endless photos of it all.

Rachel is one of the best cooks I know. Her food is full of soul, love, health, and deliciousness. Anytime she shares a recipe, I know it will be good.

Rach sent me this recipe, and the next day I peeked into my box from Riverdog Farm and look what I found...

Here's Rachie's latest contribution... 

"Here's another recipe taken from Amy Coulter's One-Pot Vegetarian Dishes....  I follow Chez Panisse Vegetables' directions for roasting beets because I think it's easier than peeling them pre-roast, as Coulter suggests, but it does make the recipe two, rather than one pot.  Still, it's easy and yummy.  A great way to eat that lovely asparagus in season!

INGREDIENTS
adapted from Amy Coulter's One-Pot Vegetarian Dishes

• 1 19-oz can or 2 cups cooked cannellini beans
• 3 Tablespoons plus 2 teaspoons olive oil
• 2 Tablespoons grated Romano cheese
• 2 crushed cloves garlic
• 1/8 teaspoon freshly ground pepper
• 1 loaf Crusty Italian Bread (Bay Area GF folks, I suggest fresh bread from Mariposa Bakery)
• 1 large bunch beets, scrubbed and tops removed
• 1 lb. asparagus, tough ends removed
• 4 lemon wedges

Preheat oven to 400.

In food processor, combine beans, 2 tablespoons of olive oil, the cheese, garlic, and salt and pepper to taste.  Puree until smooth.

Roast beets whole in a covered dish with a splash of water for about 45minutes. Cook until tender when pierced with a fork.  When cool enough to handle, rub off the skins, halve and slice 1/4 inch thick.  Toss with 1 teaspoon red wine vinegar while still warm, allowing beets to sit for 10 minutes.  Add 1 teaspoon olive oil and salt to taste.

Brush slices of bread lightly with oil and bake on a sheet 5-7 minutes - until lightly toasted.  Shake crumbs off sheet.

Toss asparagus with 1 teaspoon olive oil and salt to taste.  Spread in a single layer on baking sheet and roast until tender about 10 - 15 minutes.

Set the bowl of bean puree in the center of a serving platter with beets, asparagus and lemon slices arranged around it. Our family eats this like an open-faced sandwich.  A little arugula is a nice addition, too."

Thank you Rach for this new recipe. It sounds so good! And another satisfying veggie-laden dish with no meat to be seen. Check out these other tasty recipes that Rachel submitted to Yummy Supper: Lentil Salad and Collard and Rice.

Cheers!

Golden Beet Salad with Watercress, Fennel, Avocado, and Grapefruit

I wonder... who was the first one to try eating beets? The gnarled roots look inedible, creepy even, definitely not appetizing. When cooked, beets are transformed to vibrant, nutritious, sweetness. Today's salad is in honor of the simple deliciousness of beets.


Don't toss out your beet greens. I ate beets for years before discovering the tastiness of the greens. 

INGREDIENTS

• Beets
• Watercress
• Fennel Bulb
• Grapefruit
• Avocado
• Lemon Juice
• Olive Oil
• Sea Salt
• Optional: feta, toasted walnuts

Here's our go-to preparation for beets. Place washed beet roots, with greens removed, in a baking dish. Fill with 1-2 inches of water. Cover pan with foil. Place in 400 degree oven for 45 minutes to an hour. When done, the beets should be tender when pierced with a paring knife.

Let beets cool until manageable, chop off the stem-end then use your fingers to easily remove rough outer skin. Now the beets are ready to be sliced or diced for your salad. We liberally toss beets into all sorts of salads and they are also wonderful on their own with a light vinaigrette.

For this salad, I picked some watercress from the garden, sliced up avocado and grapefruit, and used a mandolin to shave the fennel.  A light dousing of lemon juice, sea salt, and a drizzle of nice olive oil are all that is needed for a dressing; the varied ingredients of this salad are flavorful on their own and only need a light finishing touch.

Note: this salad can be made heartier by adding toasted walnuts and crumbled feta.