At the CSA, what’s available is written on a dry erase board when we first arrive at the entrance. This tells us what’s available along with how much of a given thing we can take.
Occasionally, as we pick produce, we will be offered items that weren’t on the board. This becomes slightly like receiving a gift, an extra delicious gift. Last Thursday, as I was picking lettuce, I was told that there were beets that needed to be thinned out and that we could take the largest ones in the cluster.
I know this sounds silly but these beets made my Thursday. They were a surprise gift. Only this year have I really started to fall in love with beets. Sure I’d made beet chips and beet cake before but I’m learning to appreciate beets for their lovely, earthy flavor. The beets I received before the csa season officially started were more of a tease. I wanted more.
So, when I was told I could pick beets, I could feel my face light up (yes, I know, all for beets.)
Have I mentioned how much I love beets?
These pitas are really easy to throw together and you don’t have to turn your oven on. The hummus can really be any flavor you want but I prefer a roasted garlic. I also think these grilled beets would be lovely smushed in to my hummus and grilled cheese sandwich.
- 4-5 large golden beets
- 1 tablespoon olive oil
- ⅛ teaspoon salt
- ½ cup hummus
- 2 pita, with pockets
- Light/warm up grill.
- Wash beets well and carefully slice beets into a ¼” thickness. Toss with olive oil and salt. Lay beets out on grill and let cook on each side for 3-5 minutes (depending on the heat of your grill, I check them often.)
- To assemble pita, slice in half and smear 1-2 tablespoons of hummus in each pita pocket. Layer lettuce and grilled beets inside.