A Note to Cobble Hill CSAers: What to Do With Beets

Made this Hot Spicy Shredded Beet recipe tonight and it was delicious, although strangely enough it was only hot in temperature and not at all spicy (it was actually rather sweet). Since we didn't get very many beets, I basically cut the recipe in half ... and I think I used more wine than water--always a good rule of thumb in cooking, no?

I also recommend steaming or sauteeing the beet greens, and make sure you include the stems. I found the greens tender and sweeter than chard. I made the dish by sauteeing some onions and garlic, adding some water, the greens, a touch of agave syrup, and put a lid on the pan and steamed until the water had reduced and the greens were tender. Yum!