Part of our menu from two Saturdays ago (7/23) included a beet salad involving beets, lemon juice, parsley, cumin, and garlic. We took the beet greens and cooked those with the lentils. Then we took the stalks and used it in the recipe below as our special of the week, frying them to brown them and break down the fibers a bit, and to lend depth and texture to an otherwise straightforward base of summer vegetables. We also saved the rind from the watermelon that we used for the relish, and pickled it with fennel, peppers, and celery seed — we served that this last Saturday (7/30) with coconut lentil rice.
Ingredients: chopped beet green stalks; blanched and diced zucchini, yellow squash and potatoes; sliced mushrooms; sliced cherry tomatoes — mushed watermelon, minced habanero peppers, white wine vinegar, chopped parsley and scallions — slices of raw goat cheddar
1. fry thin slices of cheddar until they melt, brown, and crisp — set aside on paper towels
2. combine mushed watermelon, habanero peppers, white wine vinegar, herbs, and salt and pepper — set aside
3. in very hot oil, sear beet stalks — add squash, potatoes, and sliced mushrooms when the stalks have started to brown — add cherry tomatoes for last thirty seconds
4. serve vegetables with a spoonful of watermelon relish and a cheddar crisp or two on top