So when I email her about the beets I ordered she says, "My educated guess is that the three beets we gave you would be very close to the 2 pounds you need. Just peel them ahead of steaming and you'll be all set."
And when I emailed her the recipe I wanted to make tonight, she suggested, "Since the recipe wants you to cut the beets into wedges anyway, to save a lot of time and energy, why not just cut the beets into the sizes you want to and then steam them until they are tender (use a fork)."
Okay, what I'm trying to get to is--buy from a local farmer, trust your local farmer, and talk to your local farmer about how to cook their foods.
You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2.
Prep: 15 minutes
Total: 1 hour
2 pounds small red or golden beets, scrubbed well
2 clove garlic, minced
1/4 cup fresh orange juice
2 tablespoons olive oil
1/2 teaspoon ground coriander
Coarse salt and ground pepper
1/3 pound gemelli, or other short tubular pasta
6 ounces blue cheese, crumbled (1 cup)
Peel and slice beets into wedges. Put wedges in steamer. Steam until tender with a fork.
In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
Stir in the pasta with the beet mixture; top with basil and remaining blue cheese. Serve immediately.