Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze

This easy side dish is bright, fresh and bursting with flavor!

Ingredients:
1 bunch baby golden beets, trimmed and scrubbed
2 tablespoons olive oil
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley (optional, for garnish)
Honey balsamic glaze (store-bought or homemade*)
Sea salt and fresh ground pepper

Method:
1. Preheat your oven to 400°. Place the trimmed and scrubbed baby golden beets on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.

2. Roast the beets in the preheated oven for about 25-30 minutes or until tender when pierced with a fork. Cooking time may vary depending on the size of your baby beets.

3. Once roasted, remove the beets from the oven and let them cool slightly. While the beets are still warm, gently rub off the skins using a paper towel or your fingers (wearing gloves if desired). The skins should come off easily due to roasting.

4. Arrange the peeled roasted baby golden beets on a serving platter or individual plates. Sprinkle crumbled goat cheese over the beets. Drizzle honey balsamic glaze generously over the beets and goat cheese. Garnish with chopped fresh parsley if desired for added color and freshness.

*Note: To make a simple homemade honey balsamic glaze, combine equal parts balsamic vinegar and honey in a small saucepan. Simmer over low heat until the mixture thickens slightly, then remove from heat and let cool before using. Adjust sweetness to taste if needed.

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.

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