Monday, August 22, 2011

Golden Beets

I am super happy about discovering golden beets.  For some reason they do not bother me as much as red ones do.  Wonder why.  I did find out that red beets give our body vitamins A and C, calcium, iron, and fiber.  Now, I know I can not be the only one curious about whether our bodies change every seven years or not.  Would it not be great to think that some part of our body is just going through a phase?  What would I want to change?  Definitely some bad habits such as the streak of perfectionism that often pushes me to think and care too much about what I do.  Primary though would be the late nights where I try to wrestle my neurons from firing nonstop about random nonsense.  
The fact of the matter is that many cells do change, but the blanket statement that we we get "new" bodies every 7 years has yet to be solidified with scientific evidence.  Different cells change at different times and contrary to what used to viewed as fact, we do not only have the neurons we are born with.  There is evidence that we can re-train our brains to quiet circuitry signaling depression for example. So don't give up on breaking habits that make you feel like shit!  An excellent book on the matter is "Train your mind, change your brain" if you care to read more. 


Golden Beet and Zucchini Fritters
I'll admit it took 3 tries to get this recipe right.  The zucchini is very moist and I do not know how it is that flour works in this recipe for anyone. The bread crumbs bind perfectly - no flour needed! The beets contain pectin which substitutes well for egg.  The result is a crispy, warm cheesy and slightly sweet fritter.  Cool golden beet on top is the perfect contrast.



1 medium yellow squash 
1/2 tsp kosher salt
1/4 c finely grated parmesan
1 tbs basil pesto 
1/4 tsp ground thyme
2 oz plain panko bread crumbs
2 medium roasted golden beets
Canola for frying

1.  Cut 1 large zucchini up and shred in food processor.  Squeeze out excess moisture with cheesecloth.  Transfer to medium size mixing bowl.  Salt generously and allow to sit for 20 minutes to extract more moisture.  Squeeze out water again.
2.  Dice beets into small pieces, setting half aside for topping.  Mix all ingredients together, adding beet last.  Form fritters and flatten gently with palm on a cutting board.  Heat 2 tbs of oil to medium in a medium sized frying pan.  A splatter screen is great for keeping things clean as well as avoiding burning.  I highly recommend it. 
3.  The pan is ready when a dot of mix sizzles.  Lightly brown fritters cooking for 2 min on each side without crowding the pan. Watch closely.  Turn heat down to low for 7-8 minutes or until cooked through.  If filling squirts out a bit with a press of the spatula, their not done.  Be sure to remove any brown bits from the pan and replenish with new oil for each batch.   
4.  Plate and top with remaining diced beets and herb sprig if you want it to look pretty like I do ;) ENJOY :)

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