I think I posted last week that I had picked up some beautiful young beets at the Farmer's Market last week. It was the leaves on them that caught my eye. Check 'em out, aren't they a beautiful color?
I cooked up some brown basmati rice in my rice cooker (the only rice I had on hand) and then mixed it with some onion sauteed in margarine. I added some pepper and dill to season it.
I started with a layer of beet leaves (I had so many leaves that I was able to double-up the layers) alternating with two layers of rice. This is before baking.
This is after baking... yum!!! (Thanks to Baba for speaking on the phone with me to answer my questions about how to put this dish together... this was my first time making it!)
I then used the beets (including the stalks as per Baba's instructions) to make borscht. I bought some beef bones and used them to make stock, and took the meat off the bones to add to the soup at the end. I also added onion, garlic, carrots, celery and frozen peas and beans. Tomato soup, dill and vinegar were added near the end. Look at that beautiful color.
I don't know that I've ever made borscht with a meat-based stock before, but it sure added a nice dimension to the taste. I think I'll try a pork bone next time.
I cooked up some turkey sausage that I had in the freezer to round out this meal. I should be able to have lunch for the rest of the week with these leftovers... yay me!
I hope you don't mind a post about food... but these beets were so beautiful and they've inspired two wonderful dishes that I can't not share!
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