The Times - Serving Waitsburg, Dayton and the Touchet Valley

I love beets - every inch of the earthen orb in every con- ceivable beet recipe ever concocted, beginning in late summer through the long winter months. I even love the frilly green beet tops stir-fried in sesame oil sided with clean grass-fed beef patties smothered in garlicky mushrooms de- glazed in pan-juices and a splash of sweet vermouth.

Over the weekend I got down and dirty in the garden, scooting along a row of beets freeing four firm burgundy beauties from their earthen womb. Even the twist and "squeak "the beet makes when it's freed is amazing to me. If you haven't tried growing beets in late summer for early fall and winter harvest you might start by buying a packet of heirloom beet seeds and get to it!

Tips on planting beet seeds: in late summer, sow seeds in rich, well-drained soil in full sun. Space seeds about an inch apart, and cover with ¼-inch of organic compost. If growing in pots, choose a pot that's at least 8-inches deep and wide, and fill with fresh potting soil. Keep soil moist but not soggy, feed beets lightly with organic fertilizer when tops are a few inches tall. Pull-up beets when tops are 1 to 3 inches across, usually 50 to 60 days after planting. Use pulled beets immediately in the suggested salad recipe below, paired with a "scrummy" red wine rippling in earthen nuances.

Roast Beet, Orange & Feta Salad

Serves 4

3-medium beets oiled and pre-roasted

3-medium orange segments cut with no membrane

Zest of 2 limes

Juice of 2-limes

2-tablespoons slice shallots

5-tablespoons true olive oil

2-tablespoons red wine vinegar

1-tablespoon honey

4-cups arugula lettuces

½-cup cilantro leaves

6-ounces feta crumbles

Add cooled sliced roast beets, cut orange segments, shal- lots, feta, arugula and cilantro together; gently toss and compose salad tall and glistening like a Chahuli Chandelier per plate. In a small bowl add olive oil, lime zest, lime juice and honey; whisk to blend, drizzle over salads and serve.

A red wine pairing suggestion might be Foundry Vine- yards 2008 Fire Red, a red blend of 54% Merlot, 28% Cab Sauv', 9% Cab Franc, 9% Malbec. This wine is exceptional in that it's aged 27 months in neutral French oak barrels making for a rich, nosey wine stuffed in juicy red berries, cracked pepper mélange and earth-in-a-glass tannins. "Art for Art Sake," Foundry Vineyards is housed at 13th and Abadie Street., Walla Walla: 509-529-0736.

Readers, until next week, "Eat Art, Drink Imagination!

For more recipes, color photos and Moveable feats cater- ing ideas see: www.chefjudithhenderson.com.