Beet, Cheddar & Apple Tarts
Thinly-sliced beets add beautiful color to these appetizer-sized tarts from Martha Stewart.
Ingredients:
1 sheet frozen puff pastry, thawed and cut into six 4½-inch rounds
¾ cup shredded sharp Cheddar cheese
1 small Pink Lady apple, cored and very thinly sliced
2-3 baby red beets, scrubbed, peeled, and very thinly sliced
Sea salt and fresh ground pepper
½ teaspoon fresh thyme leaves
Method:
1. Preheat oven to 400°.
2. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2-3 apple slices. Tuck 2-3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme.
3. Bake until pastry is golden brown and slightly puffed, 13-15 minutes. Serve warm or at room temperature.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Beets, Four Ways
Beets, Four Ways
Dorie Greenspan, author of Around My French Table, shares her favorite ways to prep colorful, luscious beets—take your pick!
Ingredients:
1 pound beets of your choice, such as Chioggia or red
Prep:
Cut beets loose from greens, leaving an inch of the stalk; save the greens for another use. (The greens are excellent sautéed with garlic, red pepper flakes and olive oil—eat as a stand-alone side dish, or enjoy with the rest of the beets!) Scrub beets under running water, using a vegetable brush if you have it.
Methods:
1. Roasted: Center a rack in the oven and preheat to 425°. Put the beets in a baking dish, pour in a few spoonfuls of water, cover the dish with foil and stab a little hole in it. Roast for 35-60 minutes, depending on the size of the beets, until you can pierce easily with a knife. Peel once cool enough to handle.
2. Steamed: Arrange a steam basket in a saucepan and add enough water to come to about 1 inch under the basket. Add beets, cover the pan and steam over medium-high heat until beets can be easily pierced with a knife, about 20-30 minutes for small beets and up to 1 hour for large ones. Peel once cool enough to handle.
3. Boiled: Bring a large pot of water to a boil. Drop in beets and boil them until tender. Drain and peel once cool enough to handle.
4. Microwaved: Put beets into microwave-safe container with a few drops of water, cover and cook on high power for 10 minutes. Remove the beets once they are tender enough to be pierced easily with a knife. (If they are still too firm, cook in 30-second spurts until done). Cool and peel.
Once prepped, add to a salad or toss with your favorite fresh herbs and vinaigrette and enjoy!
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Baked Cinnamon Apples
A truly homey dessert, packed with our signature sweet filling.
Ingredients:
4 baking apples, such as Lady Alice
Farm & Larder baked apple filling
2½ tablespoons butter, melted
¼ cup rum or brandy
½ cup heavy cream (optional)
Method:
1. Preheat the oven to 375°.
2. Core the apples using a sharp paring knife or melon baller, scooping out some of the flesh, but leaving the apples whole and intact. Make a slit around the middle of each apple.
3. Place Farm & Larder filling in a small bowl. Stir in 2 tablespoons of the melted butter. Drizzle the remaining butter in a small baking dish. Place the apples in the dish. Stuff the hollows with the filling mixture, packing densely. Pour the rum or brandy over the apples.
4. Cover the dish tightly with aluminum foil. Bake the apples for 30 minutes. Remove the foil and spoon some of the pan juices over the apples. Bake, uncovered, until the apples are cooked through, about 30 minutes longer. Whisk the cream with a fork until lightly thickened, drizzle over apples, and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Ingredients:
1 cup fresh apple cider
1 bunch beets, green tops removed, peeled and cut into ½-inch-rounds
2 tablespoons unsalted butter
2 teaspoons finely-chopped fresh tarragon
Sea salt and fresh ground pepper
Method:
1. Combine 1½ cups water, the cider and butter in a large, deep, non-reactive skillet. Add the beets and enough water, if needed, to barely cover them. Bring to a boil over high heat.
2. Reduce the heat to medium and cover the skillet with the lid ajar. Cook at a brisk simmer until the beets are just tender when pierced with the tip of a small, sharp knife, about 20 minutes. Season the beets to taste with salt and pepper.
3. Using a slotted spoon, transfer the beets to a serving bowl. Sprinkle with the tarragon and serve.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Chioggia Beet & Arugula Salad with Raspberry Vinaigrette
This crisp salad is both bold and beautiful.
Ingredients:
4-6 cups arugula greens
1 bunch Chioggia beets, trimmed of green tops
1 Jonagold apple, cored and thinly sliced
¾ cup olive oil
¼ cup raspberry vinegar
1 clove garlic, crushed
Fresh ground pepper
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour in ½ cup water. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes. Peel beets under cool water. Cut in half lengthwise and again in quarters.
2. In a small bowl, whisk together the olive oil, raspberry vinegar and garlic until well combined. Season to taste with salt and ground pepper.
3. In a large serving bowl, combine arugula greens, warm beet slices and apple slices. Toss with about half of the vinaigrette, adding more to taste as desired. Season with fresh ground pepper as desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Sautéed Beets & Swiss Chard Greens
Cooked in butter and wine, this comforting side dish makes use of both flavorful beets and beet greens.
Ingredients:
4-6 Chioggia beets with greens
1 bunch rainbow Swiss chard
3 tablespoons butter
1 shallot
2 tablespoons dry white wine
2 tablespoons water
Sea salt and fresh ground pepper
Crumbled goat cheese (optional)
Method:
1. Scrub and peel beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into ¼-inch rounds. Remove the ribs from the Swiss chard and coarsely chop and toss into bowl with the beet greens.
2. In a large sauté pan, melt butter. Sauté shallots. Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss in a pinch of salt. Reduce heat and sauté beets, turning over occasionally to ensure even cooking.
3. Cook for about 15 minutes or until beets begin to glaze and become tender; add greens and chard. Sauté for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings. Garnish with fresh-cracked pepper and crumbled goat cheese, if desired.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
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.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.
Local, Fresh, Convenient CSA Subscriber?
Have our fresh Farm & Larder goods hand-delivered to your home each week.