Double Feature: Basil, Beets and Barley (or, “Wait, That’s Three Things.”)

In my pantry today:

  • 5 small beets, baked and peeled
  • 3 c cooked barley
  • 1 c goat cheese
  • 2 large cloves garlic
  • 1 c fresh basil
  • 1 c fresh spinach
  • 1/2 c radish microgreens
  • 1 tbsp salted butter
  • 1 tbsp olive oil
  • 6-8 cloves garlic
  • 1/2 small Vidalia onion

I think I’m finally getting the hang of our CSA weekly bundles. I’ve got four days until the next pickup and only 1 tomato, 1 head of kale, 5 beets and 7 carrots left before Tuesday. This is a vast improvement over weeks prior, and I’ve yet to determine if this pace has worked. Check back after Tuesday.

I’ve also been hemming and hawing about the beets a little — they’re a new and foreign element to my kitchen, but I remind myself that that is not their fault. They may be the poor and huddled masses in my crisper drawer now, but social justice will catch up… hopefully riding the iron horse of deliciousness. I apparently made a 5 spoon issue out of it yesterday, sources report. Mince 4-6 (depending on size, y’know) cloves of garlic and 1/2 c basil in as teeny-tiny flakes as possible. Cream it with 1/2 c goat cheese and apply in neat balls to the top of chilled beet slices. I salt roasted these beets day before yesterday — cut off and reserve the greens, scrub the roots and place in a glass baking dish with a 1/2″ of salt in the bottom. Cover the dish and bake at 425° for 45 minutes to an hour. Let cool, peel and refrigerate for future beet use.

While you’ve got the garlic-mincing going, go ahead and dice up 2-4 cloves and 1/2 a Vidalia onion. Start your butter and oil warming to M in a cold pan with the garlic and onion. Once it reaches full heat, reduce to L and let cook for 15m or so — until your garlic crisps to golden brown and your onions are near caramelization. Using a slotted spatula or spoon, remove the crispy garlic and sweet onion; set aside. Return heat to M and mix in your barley. Once it’s well-coated, add your mixture of spinach, chopped basil and microgreens. Toss until the spinach becomes bright green, then add back the garlic and onion and continue mixing with a pinch or two of sea salt. When everything is warm together, add dollops of goat cheese and cover the pan. Serve in 5m. The onions will deliver sweet bites in the midst of garlic’s tasty reign, and goat cheese will apply a creamy reasoning to the entire argument. 5 spoons.

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4 responses to “Double Feature: Basil, Beets and Barley (or, “Wait, That’s Three Things.”)

  1. That looks super delish! I would love for you to link it up to this week’s link party 🙂 http://inherchucks.com/2012/05/24/whats-in-the-box-27/. Hope to see you there!

  2. Yum! Looks delicious. Thanks for posting.

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