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.

Supper’s Ready Recipes

Whether you are toasting to Punxsutawney Phil on Saturday, or hosting fellow fans for the big game on Sunday, this week’s lineup is sure to satisfy, starring our signature chili crafted from premium local beef and rich tomato sauce, plus fresh cornbread and honey butter, blue cheese dressing and our savory housemade rosemary pecans. Polish off the meal with such side-dish-ready produce as Mesclun greens, Satina potatoes, Brussels sprouts and baby beets—and then sit back and enjoy!

Here are a few recipe ideas for the week:

Pickled Red Onions
Quick-pickled in vinegar, these onions wonderfully complement game day staples like burgers, tacos and of course, chili!

Farm & Larder Cornbread
Best baked in a preheated cast-iron skillet, our signature cornbread is lovely served warm and topped with sweet honey butter.

Roasted Baby Beet Salad with Rosemary Pecans
Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.

Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Roasted Brussels Sprouts with Buttered Breadcrumbs
Topped with buttery Sourdough breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Roasted Baby Beet Salad with Rosemary Pecans

Topped with a light vinaigrette and roasted pecans, this salad is both colorful and satisfying.

Ingredients:
Roasted baby red and yellow beets, sliced in half and still warm from the oven (see enclosed recipe)
2-3 cups Mesclun greens, washed and dried
½ cup F&L rosemary pecans
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper

Method:
1. To prepare vinaigrette: Whisk olive oil, balsamic vinegar and garlic together, seasoning with fresh ground pepper to taste.

2. To assemble the salad: Arrange the greens on a large platter and then top with beet slices. Top with roasted pecans, then drizzle with the vinaigrette. Top with additional ground pepper to taste.

Summery Salads Recipes

The time is ripe—for just about everything! From crisp green beans, snap peas and cucumbers to crunchy carrots and plump berries, this week’s box is a display of summer splendor. Filled with a bevy of salad-ready provisions including our silky crème fraîche and housemade summer berry vinaigrette, this refreshing lineup also includes Pain au Levain bread, luscious rhubarb lavender preserves from Orcas Island-based Girl Meets Dirt as well as fresh summer cherries and our clafoutis recipe so that you can enjoy each and every bite this box has to offer.

Here are a few recipe ideas for the week:

Grilled Vegetable Salad
Tossed with a balsamic dressing, this gorgeous salad pairs well with protein hot off the grill.

Sugar Snap Pea Salad with Crème Fraîche Vinaigrette
This wonderful salad gets an extra flavor boost courtesy of crunch radish slices and zingy lemon zest.

Roasted Beets & Carrots with Summer Berry Vinaigrette
Our light and bright vinaigrette is an excellent complement to these roasted root veggies.

Chioggia Beet Salad with Raspberries & Hazelnuts
Tossed with our summer berry vinaigrette, this showpiece salad boasts beautiful color.

Charred Spring Onion Gremolata
This smoky sauce is wonderful atop grilled chicken or fish, or slathered on grilled bread.

Cherry Clafoutis
This rustic French dessert combines fresh, juicy berries and creamy, custardy batter, all baked to golden-brown perfection.

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