Golden Beet Salad with Shaved Fennel
Tossed with a blood orange vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch golden beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
Sea salt and fresh ground pepper
3 blood oranges*
2 tablespoons Champagne vinegar
2 tablespoons olive oil
2 baby fennel bulbs, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed butter lettuce greens
*If you can’t find blood oranges, you can substitute 2 Navel oranges.
Method:
1. Preheat oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 3 tablespoons salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 40 minutes.
2. Peel beets under cool water. Cut into quarters. Juice two of the blood oranges in a small pot and reduce by half. Add reduction to a blender with one beet and champagne vinegar and blend until smooth. While motor is running add oil and season with salt and pepper. Strain into a medium bowl.
3. Remove skin and sections from remaining orange. Toss the fennel, fronds, and greens in 2 tablespoons dressing. Plate dressed greens. Toss remaining beets and blood orange (peeled and cut into sections) in vinaigrette, season with more salt and pepper if necessary and arrange on top of greens.
Winter Comforts Recipes
Duck out of the pervading chill this week and tuck into a cozy, comforting supper inspired by the hearty flavors of winter: creamy housemade mushroom soup, caraway-kissed rye bread and an array of seasonal salad ingredients including baby spinach greens, red beets and tangy Chevre cheese. Spicy F&L mustard, scratch-made apricot jam and juicy Cara Cara oranges also add bright appeal to this classic soup-and-salad themed box.
Here are a few recipes ideas for the week:
Kohlrabi, Carrot & Savoy Cabbage Slaw
This easy slaw is incredibly crisp, light and fresh.
Roasted Beets
Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a warm winter salad.
Warm Beet Salad with Cara Cara Oranges & Chevre
Topped with tangy goat cheese and juicy orange slices, this colorful salad is a true winter pick-me-up.
Spinach Greens with Warm Garlic Dressing
Fragrant garlic adds a bright, flavorful finish to baby spinach greens in this easy recipe.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy beautiful combines both savory and sweet flavors.
Mustard-Roasted Cauliflower
Try making this elegant side dish with our signature housemade mustard.
Frizzled Leeks
These crispy leeks are a wonderful garnish for this week’s soup.
Warm Beet Salad with Winter Greens
Topped with fresh Chevre and our crunchy hazelnuts, this flavorful salad is a true winter pick-me-up.
Ingredients:
Roasted golden beets, sliced and still warm from the oven (see recipe)
1 head escarole, washed, dried and coarsely chopped
1 head frisée, washed, dried and coarsely chopped
Farm & Larder hazelnut-thyme vinaigrette
½ cup crumbled fresh Chevre
½ cup Farm & Larder toasted hazelnut topping
Fresh-cracked pepper
Method:
1. In a small bowl, add frisée and escarole and drizzle with about ½ cup Farm & Larder hazelnut-thyme vinaigrette, and toss to combine. Allow to stand at room temperature for about 1-2 minutes, allowing greens to soak up some of the vinaigrette.
2. Arrange greens on serving platter, then top with warm beet slices. Generously sprinkle with fresh Chevre and hazelnut topping, then drizzle with the remaining hazelnut-thyme dressing. Season with fresh-cracked black pepper to taste.
Variation: These beets are also wonderful served over thinly-sliced fennel in lieu of the greens. Just let fennel soak up vinaigrette for about 10 minutes to soften slightly.
