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While browsing the produce at the local supermarket, I discovered garlic scapes attractively arranged between the more familiar lettuces and leeks. I brought a bunch home, but then realized I had no idea what to do with them.

garlic scapes

As luck would have it, I found the recipe for this Roasted Beet Salad while reading a magazine during my morning walk on the treadmill, and was eager to try it. We loved the flavorful combination of the marinated beets paired with the subtle garlic flavor of the pesto, and because my husband had enthusiastically bought so many beets, we had enough to make another dish.


roasted beet salad

6 to 8 red and yellow beets, scrubbed

salt and freshly ground black pepper

1/2 teaspoon onion powder

2 tablespoons balsamic vinegar

1/3 cup fresh basil

1/2 cup garlic scapes, coarsely chopped

1/2 cup pine nuts, toasted 10 minutes in a cast-iron skillet in a 350F oven

juice from 1 lemon

3 tablespoons olive oil

Heat oven to 375F. Wrap each beet in foil, place on baking sheet and roast until beets are easily pierced with a fork, about 55 minutes. Unwrap and cool. Peel and cut beets into slices. Combine onion powder and vinegar in a bowl, season with salt and pepper. Toss in beets and marinate for 30 minutes. Puree basil, garlic scapes, pine nuts, lemon juice and olive oil in a food processor, season with salt and pepper. Arrange beets on serving dish and garnish with pesto.


Recipe adapted from Self Magazine, May 2015



baked beets in bechamel

4 beets, cut into 1/4-inch slices

1/2 cup water

3 tablespoons butter

1 shallot, finely chopped

3 tablespoons flour

1 cup milk

1/4 cup white wine

salt and freshly ground black pepper

pinch of freshly grated nutmeg

Heat oven to 425F. Arrange beet slices in a 9 by 13-inch baking dish. Add water, cover tightly and bake for about 45 minutes, until tender. Peel.

Meanwhile, melt butter in a saucepan over medium heat. Add shallot and sauté until softened, 2 to 3 minutes. Stir in flour to form a smooth paste. Slowly whisk in milk and wine, and bring to a low boil. The sauce will thicken. Remove from heat and season with salt, pepper and nutmeg.

Pour sauce over cooked beets, return to oven and bake, uncovered, for about 10 minutes until sauce is bubbling and golden around the edges.