These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new fall favorite.
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
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.
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.
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.
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.
Topped with a light vinaigrette and roasted pumpkin seeds, this salad is both colorful and satisfying.
Roasted beets, sliced and still warm from the oven (see recipe)
2-3 cups Mesclun greens, washed and dried
½ cup crumbled chevre cheese
½ cup roasted pumpkin seeds
½ cup high-quality olive oil
2 tablespoons balsamic vinegar
1 small clove garlic, crushed
Fresh ground pepper
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 Mesclun greens on a large platter and then top with beet slices. Top with roasted pumpkin seeds and crumbled chevre, then drizzle with the vinaigrette. Top with additional ground pepper to taste.
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
1 bunch baby Chioggia 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 summer salad greens, washed and patted dry with a paper towel
F&L raspberry vinaigrette
¼ cup sheep’s milk feta cheese, crumbled
½ cup fresh raspberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
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 halves.
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 raspberries, feta cheese and hazelnuts and serve.