Beets & Snaps

This is a great time of year to visit farmer’s markets here in NYC. Produce is at its most vibrant and diverse, not to mention at the peak of flavor (in some cases anyway). Right now you can get such disparate ingredients as these sugar snap peas and golden beets — both sweet, of course, but in different ways. I made a simple salad, best served cold to beat this summer heat. The hardest part is prepping the veg. Sugar snap peas are pretty fun to prepare. You snap the top off and a tough stringy bit will come off with it. Trim the tops and bottoms off the beets, and scrub them well (I like to leave the skins on). Then cut them into small pieces, so that they cook quicker. Boil some salted water and add the snap peas. When you add the peas, the temperature of the water will go down and the water will stop boiling. When the water comes back to a boil remove the peas with a slotted spoon and let them cool. That’s all the cooking they need, they’re best when they’re crisp. Add the beets to the boiling water, and let them cook until tender. Drain them and let them cool as well. While everything is cooling make a simple vinaigrette (here’s a good one if you need some inspiration, but in this case I made it with rice wine vinegar and some minced garlic scapes). Toss the cooled veggies with the vinaigrette and enjoy.

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One Response to Beets & Snaps

  1. Corey Cananza says:

    I’ve tried all three diets- veganism, vegetarianism, and a meat diet and I’ve always felt the healthiest with a vegan diet. Eating meat always made my energy levels decline and milk and eggs did the same but to a lesser degree. Plenty of protein can be found in so many natural vegan sources so the myth that vegans don’t get enough protein is wrong too. Keep up your good work.

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