We will be providing recipes for you with season and produce availability in mind. And they will be good ones too! Some difficult, some easy-peasy.
Tested personally at Farm Where Life is Good.
Please add your favorites here too and comment on those you’ve tested yourself!
(Choose the “All Recipes” and scan alphabetically. Sorry, the search feature and categories feature do not appear to work for the recipe section.)
Categories
Beet and Beet Greens Salad
Source: adapted from Mediterranean Harvest by Martha Rose Shulman (Entered by Arlo Frost)This salad of beets on beet greens with a vinaigrette makes it part Greek and part Provencal. Call it Franco-Hellenic fusion cooking, but make sure to say it with a straight face.
Serves: 4-6 as a side dish, 2-3 as a light meal
Vegan!
Ingredients
2 Tbsp
red wine vinegar or sherry vinegar
1-2 tsp
balsamic vinegar
7 Tbsp
extra virgin olive oil
1/2
juice of a lemon
Step by Step Instructions
- Heat the oven to 425℉. Cut the greens off the beets, leaving about ½ inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about ¼ inch of water, cover tightly with a lid or foil, and roast until the beets are tender, 35-40 minutes. Cool. If not using right away, refrigerate in a covered bowl.
- Bring a large pot of water to a boil while you stem and wash the greens. Add 1 Tbsp. salt to the water and blanch the greens for 1 to 2 minutes. Transfer the greens to a bowl of cold water, then drain and squeeze out the water. Chop coarsely.
- Mix together the vinegars, garlic, salt and pepper to taste and 6 Tbsp of olive oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half lengthwise, then slice into half-moons. Toss with the dressing.
- Toss the beet greens with the lemon juice, salt and pepper to taste and 1 Tbsp olive oil. Line a platter with the greens, top with the beets, and serve.
- If made in advance, store the beets and beet greens separately.
Comments
Comments added by fellow market members.