Here’s  a terrific recipe to take advantage of your garden’s bounty – Ellen Spear shares her recipe for a refreshing and healthy Summer Beet Appetizer.

If you have recently spent a fabulous day at Heritage Museums & Gardens in Sandwich, you can thank Ellen Spear, the President & CEO, who is leading a process to create change and sustainability at the Museum.  Ellen understands that museums have to meet the changing needs of each generation in order to remain relevant.  She teaches “Entrepreneurial Strategies for Reinventing History Organizations” at the annual Seminar for Historical Administration, a collaboration of the American Association of Museums, the Colonial Williamsburg Foundation, the National Trust for Historic Preservation, and other national museum organizations which trains the next generation of leaders in the museum field.

If you have not yet visited Heritage, you are missing spectacular gardens, a world-class auto gallery of American cars, and this season’s special exhibit:  CUT!  Costume and the Cinema.  In addition, there’s a wonderful vintage carousel and The Heritage Collection, featuring art and Americana, lots of childrens’ and family-friendly programs, and even an Adventure Park with thrilling aerial challenges and interpretive walks. Heritage Museums & Gardens is a “must-see”  for all Cape Cod visitors:  http://heritagemuseumsandgardens.org/plan-your-visit/.

Ellen and her husband Brad live in Sandwich and enjoy summer entertaining with their friends.  Her recipe for a Summer Beet Appetizer is quick and easy and always a hit.

Summer Beet Appetizer
Serves 4-6

Ingredients:
4 red beets
3+ tbsp. Horse radish sauce
Micro greens
Feta cheese crumbles

Directions:
Cut the beets in half, remove the stems and root. Wrap in tin foil and roast in the oven at 425 until tender. Remove beets from oven, run under cold water and remove the skins. Quarter the beets and put them in a food processor. Process until you achieve a fine chop.  Remove from processor. Add horse radish sauce and mix well – add to taste – it should have a nice kick and after-burn.  Chill the beet mixture.

To serve, put a small bunch of microgreens on the plate. Using a ring or your hands, mold a circle of beets on the microgreens. Sprinkle feta crumbles over (use sparingly).  Makes about 4 – 6 servings. Enjoy!

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