Local Food Hero - 02.23.08
February 22, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 23, 2008
Outstanding in Their Field: Phil Rutter, Badgersett Research Farm
www.badgersett.com
National Spotlight: Patrick Martins, Heritage Foods USA.
www.heritagefoodsusa.com
What’s in the Pot: Chef Anna Christoforides, Gardens of Salonica.
www.gardensofsalonica.com
Patsaria
2-3 pounds beets with green tops, if possible.2 Tbsp minced garlic or more to taste1/4 c red wine vinegar1/2 c EVOsalt and white pepper.Method:wash and cut the tops and ends of beets. Sort through the greens keeping only the healthy, tender and green leaves.Arrange whole beets in steam pan filled with enough water for steaming; at least a half inch deep and doesn’t touch the beets. Steam about 20 minutes until beets are nearly cooked. i.e. a paring knife passed through them has some resistance. Add the greens on top and continue steaming until both the stems and the beets are easily passed through with a knife. Keep checking to make sure that the water doesn’t boil away. Remove and cool.When cool enough to handle, peel and cut in large chunks or wedges. Cut leaves in bite-sized pieces.
Drizzle with vinegar, garlic and salt and pepper. Toss.
Drizzle with EVO. Toss again. This beet salad is ready to be enjoyed!
Health and Wellness: Dr. Klevos on healthy oils and a Mediterranean diet.
Entry Filed under: broadcasts, recipes. Tags: Badgersett, chesnuts, Gardens of Salonica, hazelnuts, heritage, patsaria.
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