CSA Week 5: Caramelized Beets with Garlic

Another week and another batch of produce. This week, we had quite a large assortment of vegetables--so much so that, I admit, I'm a little stumped as to what to do with it all! So, if you have any suggestions, please feel free to share them. And, with no further ado, the vegetable goodies were: spring onions, fresh garlic, carrots, fava bean pods, beets, field greens and swiss chard. The fruit was very similar to last week, with one minor addition: pink currants, black currants and cherries. All in all, a varied haul. Thus far, I've made a Garden Harvest Cake, using twice as many carrots and ignoring the zucchini; a Carrot, Turnip and Mint Salad with Raisins, finally finishing the turnips from so long ago; and these Caramelized Beets with Garlic, the idea for which I took from this wonderful ode to beets on Farmgirl Fare.

Although beets have gained a bad reputation, we needed no convincing of their deliciousness. However, I'm always looking for new ways to enjoy vegetables and these caramelized beets were so easy that I knew I had to try them. I only wish I had more beets! We enjoyed them with deviled eggs with anchovies and white beer. This was also the first time I made beets forgoing the messy task of peeling them. Enjoy!

Caramelized Beets with Garlic

• 1 tablespoon olive oil
• 3 beets, scrubbed well, greens reserved and bottoms trimmed, diced
• 3 cloves garlic
• pinch kosher salt
• 1/8 teaspoon cardamom, ground

Heat olive oil in a heavy skillet over medium-low heat. Add beets and cook, stirring frequently, for 45 minutes. When beets are soft, add garlic, salt and cardamom and cook undisturbed 1 minute. Mix everything together and cook 1 more minute so flavors meld. Serve.
Links to other beets noshes:

• Pickled Beets from Simply Recipes
• Beet Chocolate Brownies from La Tartine Gourmande
• Swedish Pickled Beetroot Salad from A Veggie Venture