WHOLE BEET

STORY AND RECIPE BY GABY WEIR VERA, PRIVATE CHEF / PHOTOS BY BEN NICKELSON

From just three whole beets, make crunchy, satisfying croque es, green chips and a refreshing balsamic-beet shrub. The croque es are delicious drenched with a blue cheese dip and a drizzle of local honey. The chips are crispy, fun and kid-friendly. The shrub is an interesting approach to making something special from what most would consider to be waste. Maximizing the potential ingredients have to offer, while minimizing waste, is a philosophy these recipes stand by: Waste not, want not.

Croquettes

YIELDS | 20 PIECES |

3 largebeets,withgreentops cupswater,plusmoreasneeded

½ cupwalnuts

1 tspkoshersalt

1 tsp smokedSpanishpaprika

½ cupParmesan,freshlygrated

1 cupall-purposeflour

2 eggs,beaten

2 cupspankobreadcrumbs

1 cupneutraloilforstovetopshallowfrying koshersalt

/ croquettes preparation / Cut the green tops from the beets, wash and set aside for later use. Wash the beet well, cut the top off, peel the skin and set aside for later use. Dice the beets small and place in a pot, add enough water to barely cover them, and bring to a boil; reduce to a simmer and cook until tender, about 12 minutes. Drain the beets, reserving the beet-colored water for later use. Transfer beets to a food processor, and pulse until fully mashed; transfer to a bowl, and let cool completely. Add the walnuts to the food processor, and pulse until walnuts are finely ground but not a paste. Combine the walnuts with the beet mash, salt, smoked paprika and Parmesan, and mix until evenly combined. Use a small ice cream scoop to portion the mixture, form small balls and place them on a baking sheet lined with parchment paper. Freeze until solid.

Set up a standard breading procedure in three bowls: flour, beaten egg and breadcrumbs. Dip each ball in the flour, shaking off any excess – then dip into the egg mixture and then into the breadcrumbs – and set back on the baking sheet while finishing the other balls. Add oil to a deep cast iron pan, and heat over medium until shimmering hot (or 325˚F). Fry a few croque es at a time, turning o en until nicely brown on all sides. Transfer the croque es to a baking rack, and sprinkle with more salt. Serve immediately.

Green Chips

YIELDS | 1 TO 2 CUPS |

1 Tbspextra-virginoliveoil

1 tspMaldonsaltflakes greenbeettops

/ greens chips preparation / Preheat the oven to 375˚F. Spread the clean green beet tops evenly across a large, parchment paper-lined baking sheet. Drizzle with olive oil, and sprinkle with salt. Bake until brown and crispy, about 12 minutes.

Beet and Balsamic Shrub

YIELDS | 1 QUART |

1 cupbeetskinsandtops,roughlychopped ½ cupgranulatedsugar

5 cloves,whole

1 cupbalsamicvinegar

1 cupbeet-coloredwater sparklingwateror clubsoda(forserving)

/ shrub preparation / Place the beet peels in a quart-size glass jar. Add the sugar and the cloves. Use a muddler or wooden spoon to muddle the mixture together, working the sugar into the peels until the peels begin to sweat. Add the balsamic vinegar and the beet-colored water, and cover with a lid. Set aside at room temperature for five days. Strain through a mesh strainer, and store in the fridge for up to six months. To serve, add 2 ounces of the shrub to a tall glass filled with ice, and top with club soda or sparkling water. Stir with a large spoon, and enjoy it like a soda pop.