ees, imported from Mexico.

“Importing” has changed our culinary environment. Fragile asparagus and artichokes used to be available only in the spring. Now, we can get these two lovely, delicate vegetables almost year round. There are many other examples of formerly seasonal treasures.

On the other hand, it must be beet season locally. For about the past month, my basket has been graced by the lovely red orbs. As my culinary repertoire has expanded, I’ve learned to roast and enjoy beets and other root vegetables. The roasting enhances their inherent sweetness. My mother only served them boiled or in stews in the past. Last week, once again, I turned to two of the older cookbooks on my book shelf to choose two delicious recipes.

Both recipes called for boiling the beets first. I was feeling lazy and decided not to peel my beets first. Actually, I was so lazy, that I boiled them in the evening, to peel them in the morning! Boil the beets for about 30-40 minutes, when a knife slips into one or two with ease. After boiling, the peels slip off easily.

Beet Soup*. First, save the boiling water. Next, when the beets are nice and cooled, grate them as per the recipe. Return them to the water with 2 tsp of salt, 2 tbsp sugar, and the juice of 2 lemons.. Bring to a boil and simmer about 30 minutes. It’s a lovely soup, , a bit of sweet and sour, served cold. Try some yogurt or sour cream to top it off.

*From The Spice and Spirit of Kosher-Jewish Cooking, a long ago and treasured wedding gift  (see photo).

Moroccan Beet Salad*. Again, start with boiled beets. Once peeled, slice them, not too thick, not too thin. Whisk together 2 tbsp lemon juice, 1 tsp cumin, 2 minced garlic cloves, 5 tbsp vegetable (or olive) oil, and salt and pepper to taste. Toss the beets gently in the dressing. Serve room temperature or cold. Garnish with chopped parsley.

*This recipe is from 1,000 Jewish recipes (see photo).

And, if you are crazy and adventurous like me, next time in the supermarket, ask you produce man if you can take the beet greens. Most people just thrown them away. They are a delicious sauteed green with garlic and a little olive oil. No charge!