Roasted Beets

Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Ingredients:
3-4 red beets, trimmed of green tops
1/2 tablespoon oil
1/2 cup water
Sea salt and fresh ground black pepper

Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.

2. Add the water to the pan and cover with foil. Put the pan in the oven.

3. Roast the beets until they are tender, approximately 45 minutes to 1 hour – larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.

4. Let them cool until just warm enough to handle. Use your fingers to gently rub off the skin (this is much easier when they are still warm).

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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.

Cherry Tomato-Beet Salad

Topped with a mustard-balsamic dressing, this cherry tomato and roasted beet salad is incredibly flavorful.

Ingredients:
3-4 Badger Flame golden beets
3 cups cherry tomatoes, halved
3 tablespoons combined fresh herbs, such as parsley, chives and tarragon
2 tablespoons chopped shallots
1 tablespoon capers
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into ¼-inch-thick slices.

3. Combine the herbs, shallots, capers, olive oil, balsamic vinegar and mustard in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons of the dressing; toss to coat. Divide sliced beets and dressed cherry tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons of the remaining dressing. Season to taste with salt and pepper.

Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic breakfast sausage, eggy Challah bread and farm-fresh eggs to fry, poach or scramble as you please. Accented by Honeycrisp apple chips, Chai spice nut butter and our signature apple butter, plus an Austrian Alpine-style cheese and colorful produce including golden beets, purple sprouting broccoli, Mache greens and the first of the spring rhubarb, this breakfast is fit for the season—enjoy!

Here are a few recipe ideas for the week:

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Rhubarb-Thyme Jam
This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine cheese; or, add it to your morning oatmeal for an unexpected touch!

Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!

Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

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