Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
Ingredients:
1 bunch baby golden beets, greens removed
3 tablespoons olive oil
1½ teaspoons fresh thyme leaves
2 tablespoons raspberry vinegar
Juice from a Cara Cara or Navel orange
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 400°.
2. Peel the beets with a vegetable peeler.
3. Place the cut beets on a baking sheet and toss with the olive oil and thyme leaves and then a generous pinch of salt and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper as needed and serve warm.
warm.
Beet & Snap Pea Salad
This colorful salad is perfectly complemented by a lemon-honey vinaigrette.
Ingredients:
1 bunch beets, trimmed of any greens, washed and scrubbed
½ pound sugar snap peas, trimmed
2 cups mixed salad greens
Lemon-honey vinaigrette (see recipe)
Method:
1. Preheat oven to 375°. Wrap the beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
2. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
3. Line a serving platter with the greens Mix the beets and snap peas in a medium bowl with about ¼ cup of the honey-lemon vinaigrette, season with salt and pepper and then spoon the mixture over the greens. Drizzle with additional vinaigrette as desired.
Cozy Comforts
It’s time to come in from the damp and cozy up to this week’s lineup of farm-fresh produce and pantry provisions, which includes such highlights as Skagit River Ranch’s organic Italian sausage, egg grattini pasta, our housemade chicken stock, Pain au Levain bread, locally-milled flour and filomena cheese. Also accompanied by fingerling potatoes, baby leeks, braising greens, baby golden beets and beautiful garden-grown herbs, this box will do wonders to ward off any rainy day blues (as will a spoonful of carrot cake almond-walnut butter!).
Here are a few recipe ideas for the week:
Sauteéd Winter Greens with Buttered Baby Leeks
Sublime herb- and cheese-kissed crumbs finish these sautéed greens.
Cara Cara Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This beautiful combination sings with fresh flavor!
Butter-Braised Carrots with Thyme
Braised in sweet butter and tossed with garlic and thyme, these carrots are truly sublime.
Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted Pain au Levain.
Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!
Roasted Golden Beet & Carrot Dip
This vibrant spread is delicious slathered on toasted bread or crackers.
Ingredients:
6 baby golden beets, trimmed and peeled
6-8 baby carrots, trimmed and peeled
1 medium-sized head of garlic, with the end cut off
3 tablespoons plus ½ cup extra virgin olive oil
1 tablespoon honey
2 tablespoons minced parsley
Sea salt
Method:
1. Preheat the oven to 400°. Quarter the beets and halve the carrots, then toss with 2 tablespoons olive oil, and sprinkle with sea salt. Arrange on a rimmed baking sheet, and slide into the oven. Roast 25-30 minutes or until vegetables are tender and edges are a light golden brown, flipping vegetables halfway through.
2. Meanwhile, set out a 10-inch rectangle of foil. Set the head of garlic in the center, and drizzle with 1 tablespoon olive oil. Wrap the foil packet tightly around the garlic, set in a small ovenproof baking dish, and roast for about 15 minutes, or until cloves are soft and cooked through. Carefully open the foil packet, and set garlic aside until cool enough to handle. Squeeze the soft cloves out of the papery skin and set aside.
3. Place the roasted beets, carrots, and garlic in the bowl of a food processor. Pulse until broken down a bit. Then, with food processor running, drizzle in the ½ cup olive oil, honey and a large pinch of salt. Taste for seasoning and add more salt as needed. Top dip with minced parsley and serve at room temperature.
