Baby Beet & Carrot Salad with Herbed Crème Fraîche Dressing
This beautiful salad utilizes both the bright baby beets and tender greens.
Ingredients:
Dressing:
2 green onions, minced
1 teaspoon finely minced garlic (about 2 cloves)
1 teaspoon lemon zest plus 2 tablespoons juice
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon coarse sea salt, plus more to taste
½ cup crème fraîche
2 tablespoons minced dill
2 tablespoons minced parsley
1 pound baby beets with greens (about 1-inch thick)
1 pound slender young carrots with greens (about 1/2-inch thick)1 tablespoon extra-virgin olive oil
1 teaspoon minced parsley
Sea salt and fresh ground pepper
Method:
1. For the dressing: Whisk to combine green onion, garlic, and lemon zest and juice, onion and garlic powder, and sea salt in a small mixing bowl. Set aside to marinate for a few minutes. Fold in the crème fraîche, followed by the fresh herbs. Taste and add sea salt as needed. Cover and set in fridge to chill. Just before serving, whisk in 1 to 2 tablespoons water to thin dressing as needed.
2. Preheat oven to 425°. Trim all but ¼-inch of beet and carrot greens (reserve beet greens), and thoroughly scrub vegetables. Set unpeeled beets in a small, 2-inch-deep baking pan. Add ½ inch of cold water and cover tightly with foil. Slide into oven and roast until beets are fork-tender, 20 to 25 minutes. Uncover beets, drain hot water, and set beets aside until cool enough to handle. Slice off beet tops and remove skin under cold running water, either with fingertips or a peeler. (Skin will come off very easily.) Quarter beets and sprinkle with sea salt.
3. Halve carrots and cut on the bias into 4-inch spears. Toss with olive oil and a pinch each sea salt and pepper. Scatter on a rimmed baking sheet and slide into oven to roast alongside beets 10 to 15 minutes, or until carrots just begin to curl up and the edges turn golden.
4. While vegetables cook, rinse and dry beet greens, and arrange leaves on a serving platter. Tuck beets and carrots into the greens. Spoon on the dressing, and finish with a few twists of pepper and minced parsley. Serve immediately.
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Cherry Tomato-Beet Salad
Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.
Ingredients:
4 medium-sized beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as basil, parsley and sculpit
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 400°.
2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.
3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.
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Roasted Golden Beets & Carrots with White Balsamic Dressing
This colorful dish is tossed with a slightly-sweet dressing anchored by fresh garlic scapes.
Ingredients:
6 golden beets, trimmed of greens, leaving 1-inch of stem attached
1 bunch carrots, trimmed of greens and cut into ¾-inch matchsticks
Sea salt and fresh ground pepper
2 tablespoons freshly chopped green herbs, such as parsley and mint
For dressing:
½ cup olive oil
¼ cup white balsamic vinegar
1-2 tablespoons honey
1 finely-minced garlic scape
Sea salt and fresh ground pepper
Method:
1. Preheat oven to 425°. Wrap beets tightly in foil and roast in the oven until tender, about 1 hour. Meanwhile, toss carrots with oil and salt and pepper to taste in a shallow baking pan.
2. Remove beets from oven and then roast carrots in the oven at the same temperature until tender, about 20 minutes.
3. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into wedges.
4. To make the vinaigrette, whisk olive oil, white balsamic vinegar, honey, salt, pepper, and garlic scapes together in a bowl until smooth.
5. Transfer carrots and beets to a serving platter and drizzle with the vinaigrette, seasoning with salt and pepper if needed. Garnish with freshly-chopped herbs; can be served either warm or at room temperature.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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Herbed Smoked Salmon Salad with Watercress
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups watercress, trimmed, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
¼ cup chopped tender herbs, such as chives, oregano and parsley
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers, celery and herbs. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of watercress, with sliced tomatoes and cucumbers alongside.
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Moroccan Beet Salad
Kissed with freshly-squeezed orange juice, cilantro and mint, this salad will brighten up any spread.
Ingredients:
6 golden beets, tops removed
1 red onion, cut in half and thinly sliced
1 teaspoon olive oil
¼ cup freshly squeezed orange juice
1 teaspoon orange zest
2 teaspoon cumin
1 teaspoon salt
¼ cup fresh mint leaves, packed
¼ cup fresh cilantro leaves, packed
Method:
1. In a large pot bring enough water to cover beets to a boil. Add in beets and allow to simmer until beets are tender enough to be pierced with a fork, about 35-40 minutes. Remove from the pot and allow beets to cool completely. While running under cold water, remove the skins from the beets using a peeler. Cut beets into 2” pieces and set aside.
2. In a small bowl combine orange juice, olive oil, cumin and salt. Stir well and set aside.
3. In a large bowl add in beets, fresh mint, fresh cilantro, sliced onions and dressing and toss until everything is mixed together. Top with more fresh herbs and serve.
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Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.
Ingredients:
2 pounds baby red potatoes, scrubbed
1 cup crème fraîche
Zest and juice from 1 lemon
½ cup fresh mint, chopped
1 Anaheim chile, seeded and finely chopped
Sea salt and fresh ground pepper
Method:
1. Gently boil potatoes in a large pot of salted water until tender, then drain. Allow to cool slightly, then slice all potatoes in half.
2. Transfer to a large mixing bowl and dress with crème fraîche, lemon juice and zest, sea salt and fresh ground pepper to taste. Stir in half of the fresh mint and sliced pepper in with the salad, then use the remaining mint and pepper to garnish the finished dish.
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Smoked Salmon Salad with Crème Fraîche & Arugula
Serve this creamy salmon salad atop a bed of greens with sliced cucumber and heirloom tomatoes on the side.
Ingredients:
1 package smoked salmon (about 8 ounces), flaked
4 cups arugula, washed and patted dry with a paper towel
½ cup crème fraîche
3 tablespoons chopped celery
3 tablespoons capers, drained and rinsed
1 clove garlic, pressed
¼ cup olive oil
Sea salt and fresh ground pepper
Method:
1. In a small bowl, combine crème fraîche with garlic and olive oil and whisk to combine. Season generously with salt and pepper.
2. In another mixing bowl, combine smoked salmon, capers and celery. Toss with crème fraîche dressing.
3. Serve smoked salmon salad over a bed of arugula, with sliced heirloom tomatoes and cucumbers alongside.
Tip: Drizzle tomatoes and cucumbers lightly with olive oil and fresh lemon juice, and sprinkle with sea salt and fresh ground pepper.
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Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Ingredients
- Roasted red beets, sliced and still warm from the oven
- 1 Cara Cara orange
- ½ cup crumbled fresh chevre
- ¼ cup toasted hazelnuts or pecans, chopped
- Fresh-cracked pepper
For the dressing
- ½ cup high-quality olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
- Fresh ground pepper
Method
Whisk together all the dressing ingredients in a small bowl, then toss about half of the dressing with the warm
beets. Using a sharp paring knife, cut the tops and bottoms off the oranges. Stand oranges up and slice to remove
the peel
and membrane. Then, slice oranges crosswise into thin wheels. On a serving platter, arrange the beet slices and then
top with the orange slices. Drizzle with additional vinaigrette as desired, then top the salad with the crumbled
chevre and toasted nuts.
Variation: This salad is also lovely served atop a bed of baby spinach greens.
| Ingredients |
|---|
| Roasted red beets, sliced and still warm from the oven (see recipe) |
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Roasted Pumpkin Soup with Herb Crème Fraîche
This soup is the epitome of fall comfort food.
Ingredients:
1, 2-2½ pound Winter Density pumpkin, quartered and seeded
2 tablespoons olive oil
2 teaspoons sea salt, plus additional
for seasoning the soup
4 tablespoons unsalted butter
½ cup diced Cipollini onion
1 cup diced Yukon Gold potatoes
1 garlic cloves, crushed
4 cups chicken stock
Fresh ground pepper
For Herb Crème Fraîche:
¾ cup crème fraîche, plus additional for garnish
2 teaspoons each fresh parsley (finely chopped) and thyme leaves
Sea salt and fresh ground pepper
Method:
1. Place pumpkin quarters in a baking dish and drizzle with 1 tablespoon olive oil and season with 2 teaspoons sea salt and fresh ground pepper. Roast at 350° for 45 minutes or until lightly browned. Scoop out cooked pumpkin and reserve.
2. Heat butter and remaining oil in a large stock pot. Add onion and garlic and
season with a pinch of sea salt. Sweat over low heat for about 20 minutes, stirring often. Do not brown.
3. Add the chicken stock, potatoes, and roasted pumpkin and season with salt and pepper. Bring soup to a simmer, and cover, cooking for about 15 minutes or until potatoes are very tender.
4. While soup is cooking, combine crème fraîche with fresh herbs and season with salt and pepper. Once soup is ready, purée it in batches in a food processor (or with an immersion blender). Stir in ¾ cup of crème fraîche. Add more chicken stock as necessary to achieve desired consistency. Garnish each serving with reserved crème fraîche.
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