Posts Tagged "beets"

Fall Beet and Apple Salad with Celery and Walnuts

Posted

Adapted by Farmer Dave’s from Healthy Living Market Ingredients 2 firm sweet-tart apples 4 celery stalks, thinly sliced 1 small shallot, minced or 2 scallions, thinly sliced Juice of 1 lemon 1 medium-large beet, matchsticks 3 Tablespoon chopped walnuts 3 Tablespoons olive oil Salt and pepper to taste Large handful baby spinach or arugula Directions: Toss the apple slices, celery, shallot or scallion and lemon juice together in a bowl. Add the beet matchsticks, walnuts, olive oil, salt and a few grinds of black pepper, to taste. Let sit 10 minutes. Serve on a bed of baby spinach...

Read More

Roasted Beet Salad     

Posted

Ingredients: 3 tablespoons extra-virgin olive oil 2 1/2 tablespoons red wine vinegar 1 tablespoon minced garlic 7 medium-large beets (about 3 inches in diameter) 1 bag spicy baby mix 1 cup water 2 tablespoons chopped drained capers 3/4 cup crumbled feta cheese (about 3 ounces) Directions: Preheat oven to 375°F. Whisk oil, vinegar and garlic in small bowl to blend. Season dressing generously with salt and pepper. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake until beets are tender when pierced with knife, about 1 hour 10 minutes. Peel beets...

Read More

Herbed Beets with Fennel Salad

Posted

Adapted by Farmer Dave’s FromChow.com With a flavor reminiscent of anise, fennel is delicious shaved raw into salads with citrus vinaigrettes, roasted with parmesan cheese and added to soups. Ingredients   1 bunch beets 1 head fennel 1 Tablespoon olive oil 1 Tablespoon unsalted butter 2 1/2 Tablespoons dry vermouth 1 Tablespoon whole grain dijon mustard Juice of 1/2 lemon 1 Scallion, finely chopped 1/4 bunch tarragon, finely chopped Salt and pepper Directions 1) Place the beets in a large pot, cover with cold water, and bring to a boil over high heat. Once boiling, reduce the...

Read More

Spring Greens with Quick-Pickled Vegetables

Posted

Adapted by Ginger from Epicurious.comThis recipe is another very flexible recipe. Use any combination of greens and vegetables that you have. Great with the quickles from last week’s newsletter! Ingredients:Pickled Vegetables: 1 cup unseasoned rice vinegar 3 Tablespoons sugar 1 Tablespoon kosher salt 8 ounces small carrots, watermelon radishes, beets, or kohlrabi, shaved on a mandoline (about 2 cups) Salad and assembly: 1/3 cup olive oil 1 Tablespoon (or more) fresh lemon juice 1 Tablespoon unseasoned rice vinegar Kosher salt, freshly ground pepper 12 cups mixed tender greens (try...

Read More

Rosemary Roasted Beets and Carrots

Posted

from Real Simple Ingredients: 1 lb beets, peeled and quartered 1 lb carrots, scrubbed, cut into 2 inch lengths and halved lengthwise if large 1/4 cup red wine vinegar 3 tablespoons olive oil 2 sprigs fresh rosemary Kosher salt and fresh pepper Directions:   Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes. For more ideas check out our recipe blog or follow us...

Read More