Layered Puree Of Roasted Beetroots & Their Greens

Our beet crop is in full swing. Roasting veggies is a wonderful way of preparing them, especially when serving as a mash because their moisture content is decreased to the point that flavour is intensified while the texture is made more pleasing. Beetroots are no exception. Cooler weather makes turning the oven on not too much of a big deal. Beets, along with radishes and turnips, work hard for the kitchen garden as they provide both roots and foliage resulting in a double harvest. Since red and green are complementary colours and pack a visual punch, I layered the roasted, creme-fraiche-enriched beet puree with a puree of greens sauteed in olive oil with garlic. Double harvest, double puree. Topped with a lemon slice and fleur de sel, it makes a light lunch or supper when served with cheese and crackers.

If beets with their greens are not to be had at your market, fret not, roasted beetroot puree topped with creme fraiche is wonderful.

Ingredients are bolded. To roast beets: Preheat oven to 204 degrees C/400 degrees F. (The beets can be roasted along with other stuff at lower temperatures but they will take longer.) Trim both tops and bottoms. Scrub well. Though they can be enclosed in foil, it is much easier to check doneness if they are placed in a foil-lined, lid-covered oven dish. Oil the foil. When checking them as they bake, if they look dry or sticking then add a bit of water. They are done when a knife inserted into their centres meets with no resistance. My melange of small to medium beets took about an hour. Peel carefully with a sharp knife, trimming away any dark bits as they tend toward bitterness. The finished beet will look translucent and bright red. If there are excess beets, let cool, portion, and then freeze. This way you can have borscht in the future. A tablespoon or so of creme fraiche or sour cream added to the blender or a stick mixer's container will ensure lusciousness. Salt to taste. Reserve.

To make the sauteed greens puree: Wash the beet greens.

Trim off most of the red stems as they make a grainy texture in addition to being quite bitter.

Dry them in a kitchen or paper towel.

In a large pot, heat up some olive oil (if you adore olive oil slicked greens as much as I do, then thinly cover the pot's bottom with the oil) over medium low heat. Add as much minced fresh garlic as you want and saute for a minute (no browning!) or as in my case, if you are making do with garlic powder, wait until the greens are added. Turn the heat to high and depending on the size of the pot and the amount of greens, add them in increments. As they start to wilt, add more, stirring all the time. Cover, and lower heat to a small flame, braise until tender, around ten minutes. During that time, check to see if a bit of water needs to be added to prevent any burning and sticking. Blend till smooth. Salt to taste.

To present: When layering, first spoon the puree close to the sides of the glass and then work towards the centre. This way the demarcated layers will be clearly seen from the outside. Start with the greens, followed with the beetroot, another layer of greens, and then edge the top with beetroot letting the previous layer of greens to peek through. Cut a thin slice of lemon from its edge to its centre and then twist it into a swirl, topping the double puree with it. Sprinkle with fleur de sel. I served it at room temperature, but it can be chilled if desired. The sweetness from the beetroots contrasted nicely with the slight bitterness of the greens. Lovely to look at, and lovely to eat.

À la prochaine!