Red Beet Salad with Cara Cara Orange Vinaigrette

This stunning salad is infused with bright, citrusy flavor.

Ingredients:
Roasted red beets, sliced and still warm from the oven (see recipe)
1½ cups microgreens, arugula or a combination of any mixed greens
¼ cup toasted nut of your choice, such as slivered almonds, pecans or hazelnuts

Vinaigrette:
1 shallot, peeled and minced
1 clove garlic, peeled and minced
2 teaspoons whole grain mustard
⅓ cup freshly squeezed juice from a Cara Cara orange
⅓ cup red wine vinegar
1 teaspoon honey
¾ cup olive oil
Sea salt salt and fresh ground pepper

Method:
1. To prepare the dressing: Put the shallot, garlic, and a pinch of salt in a food processor and pulse to turn into a paste. Add the mustard, vinegar, orange juice and honey, and process until smooth. If you have an opening in the top, add the oils slowly through it; if not, add tablespoons of oil in between pulsing. Taste the dressing and add any more salt if needed. You can also add a bit more honey if you like.

2. On a large serving platter, arrange the micro basil and top with the warm beet slices. Drizzle with the vinaigrette and gently toss to combine, tasting for seasoning and adding more salt and pepper if needed. Top with toasted nuts and serve.

Good Morning Recipes

Put on a pot of coffee and greet the day with warm, soulful brunch fare that stars our own cream biscuit mix, signature pear butter and farm-fresh eggs, plus a bevy of colorful fall produce to serve alongside like Chimayó chile peppers, fingerling potatoes and yellow onions incorporate into a cozy roasted veggie hash. Also included: Fresh multigrain bread, granola from Little Apple Treats and Cherry Valley Dairy’s silky-smooth butter with sea salt. Enjoy!

Here are a few recipe ideas for the week:

Breakfast Biscuits
These fluffy biscuits are extra-rich thanks to the addition of sweet cream.

Roasted Fingerling Potatoes, Chile Peppers & Onions
These easy roasted veggies are a great brunch side dish. (Or, try topping a hearty serving with a poached egg for a satisfying entrée.)

Sautéed Collard Greens
Try this traditional Southern favorite with a fried egg on top for breakfast!

Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!

Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.

Roasted Brussels Sprouts with Pears
This unique flavor combination is accented by salty pistachios.

Cider-Braised Beets

These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall 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.

Fall Comforts Recipes

As leaves start to flutter to the ground and dusk descends earlier in the day, now is the time to cozy up with this week’s lineup of warm-and-wonderful fall offerings—like smoky Skagit River Ranch bacon and fragrant fresh sage to accent a beautiful bowl of piping-hot Jacob’s Cattle beans, plus Pain au Levain bread, lively Tuscan red wine and a vibrant produce selection that includes zucchini, Tropea onions, broccolini and Supersweet corn. Also complemented by farm-fresh eggs and Chanterelle mushrooms, this box is a lovely snapshot of the season at its best.

Here are a few recipe ideas for the week:

Jacob’s Cattle Beans with Bacon & Sage
Smoky and savory, this is a bowlful of comfort on a fall day!

Roasted Beet Salad with Mesclun Greens & Crumbled Chevre
Topped with a light vinaigrette and roasted seeds, 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.

Broiled Heirloom Tomatoes
Topped with crispy Panko bread crumbs and Grana-style cheese, these beautiful tomatoes are a worthy supper side.

Lemon Broccolini
This light and fresh side is accented by tart lemon juice and fresh-cracked pepper.

Sautéed Zucchini with Bacon & Thyme
This simple recipe from the Homegrown Harvest cookbook is packed with flavor.

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