Speaking of beets...One of the market vendors does a nice display where he cuts open a chiogga beet so you can see the pink concentric circles inside. It made me think of peppermint stick ice cream, or candy canes, and I got to thinking about a way to prepare them that made this connection.
This is what I came up with. It's really nothing like peppermint stick ice cream or candy canes, but it is minty, and it is yummy.
4 medium sized chiogga beets
1-2 Tablespoons oilve oil
3 cloves garlic, minced
1 shallot, finely sliced
1/2 teaspoon salt
black pepper to taste
1 Tablespoon chopped fresh spearmint
2 Tablespoons chopped fresh parsley
1. Peel the beets with a paring knife, then cut each one in half lengthwise and cut it into thin slices. Steam the beat slices for 5-10 minutes, until they're reasonably soft.
2. Meanwhile, heat the olive oil in a medium sized saucepan. Add the remaining ingredients and cook them for 2-3 minutes or until the shallot is soft and transluscent.
3. When the beets are ready, add them to the garlic and shallot mixture, cook for a minute longer, and serve.
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