It's always a feast when Mr. Herzog from Landmarke delivers the first young and tender vegetables of the season. They are so fresh and tiny, you literally can eat them with root, stems and leaves. Here's how I prepared my first spring beetroots:
green smoothie with fresh beet leaves
the leaves of 4 baby beets
a handful of lemon balm leaves
a few mint leaves
1 teaspoon almond butter
1 cup water
1 cup ice cubes
Mix all ingredients in your blender until smooth.
beet stems in vinaigrette
stems of 4 baby beets
vinegar (in case you've got raspberry vinegar, use it!)
salt and freshly ground pepper
Cook the stems until smooth (about 5 min.), cool down quickly in iced water and marinate for half an hour in the vinaigrette.
salad of grated beetroot, apple and turnips
4 baby beetroots
Dress with lemon, olive oil, salt and pepper.
Grate the beetroots, turnips and apple (I always use my little Zyliss grater). Add the lemon dressing.
You may substitute the turnips by young carrots, it's equally delicious. Enjoy!
|grated beetroot, turnip and apple|