poompanbeets crop

poompanfigs

Garcia farms had these giant figs, perfect for stuffing with ricotta and honey. Photos by Michael Poompan.

There are few better things for a chef than a walk through the farmers market mid-summer—stone fruit and tomatoes are at the peak of season, figs are bursting with flavor and the smell of perfectly ripe melons is inescapable.

As August begins, I’m also starting to see the beginning of the next season. Beautiful corn that is so sweet you can eat it raw, first of the season grapes that are tiny and sweet, and beets that glow with color.

We are currently featuring Tamai’s corn at SIP in a white corn succotash that we serve with both wild sockeye salmon and local halibut. The whole dish embodies a moment in time that soon enough will be gone again.

This week, I’ve included a recipe for Weiser Farms’ beets. In culinary circles there is a constant debate between roasting and boiling beets. I find that cooking slowly in salt water seasons the beet throughout and then I peel them and roast the beets to concentrate the flavors and boost the sweetness. 

poompanbeets

Weiser Farms beets bursting with color.

The Perfect Beets
(there’s no measurements here, but trust me it will all work out)

Start with Weiser Farms beets, I find them to be the best at the market. Heat your oven to 350°F. Remove beet greens leaving a ½ inch of stem. Don’t throw the greens out! They are great sautéed with a little garlic and vinegar.

Wash the beets, separate the different colors and place in separate pans. Cover the beets with room temperature water and add enough salt so that the water tastes salty. Cover tightly with foil and place in the oven.

Cook the beets for 45min-1hour, depending on the size, when pierced with a toothpick, the beets should be soft through, but not fall off the toothpick when lifted.

Remove from the oven and allow to cool until you can handle the beets. Use a paper towel to remove the skin from the beets (it should come right off). It’s best to do this in the water to avoid beet juice from covering your hands and counter.

Toss the beets with a good olive oil, some fresh herbs (such as marjoram, thyme, or oregano) and bake uncovered in the oven for 8-12 minutes.

Season the beets with sea salt, my favorite is Maldon salt. Give everything a good toss and serve.

Michael Poompan is the Executive Chef at SIP Lounge at the Renaissance Long Beach Hotel. 

poompangrapes

Cups full of Italian plums, careful or you will eat the entire cup!