Poached Golden Beets with Curry Dressing and Pistachios

Farmer Lee Jones and Chef Jamie Simpson of The Culinary Vegetable Institute at The Chef's Garden spice up beets with curry. The super-tasty dressing is a lovely contrast to the sweetness of the beet, while the toasted pistachios add texture and crunch. 

Lee, Rach's "favorite veg head in a bib and a bow tie," also has lots of tips on how to select and handle beets: 

—Look for firm, round beets with a slender tap root (the large main root), a rich color and a smooth surface.   

—Beets are exceptionally dirty, so you want to give them a good scrub with a vegetable brush. In general, you'll want to peel them, which you can do before or after cooking.   

—To store them, first remove the leaves and store those separately (you can saute them or use them in soups or other ways). For short-term storage, wrap the uncleaned beets in a plastic bag to retain humidity and refrigerate in your crisper drawer. For long-term, line a sealable container with a damp double layer of paper towels or cotton cloth, arrange the uncleaned beets inside in a single layer and refrigerate. You should occasionally change the damp paper towels or cloth. 

—You can eat beets raw if you grate them or thinly slice them. To cook them, steam or poach them whole. I also like to wrap them in foil and roast them; rub off their skin and cut and use as desired.   

For another flavor-packed vegetable dish from Lee and Jamie, check out their Roasted Carrots with Yogurt, Honey and Tahini Dressing.