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.

Soup’s On Recipes

What a wet spring it has been so far: Rid yourself of the rainy day blues this week with our hearty housemade chicken posole soup crafted with Bella Luna chicken stock, chili peppers and hominy, plus sun-dried tomato Pomodoro bread and all the fixings for a bright Cara Cara orange and honey-lime salad to serve alongside. The week’s provisions also include spring produce such as cauliflower, radishes and golden beets, Portuguese white wine and a decadent dark chocolate and sea salt bar to enjoy for dessert. Enjoy!

Here are some recipe ideas for the week:

Cara Cara Orange Salad with Honey-Lime Vinaigrette
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Buttered Radishes with Poached Eggs
Tender radishes and shallots are topped with a silky poached egg for the perfect finish.

Cauliflower Purée
This creamy side dish from Martha Stewart is an excellent alternative to traditional mashed potatoes.

Herb-Roasted Cauliflower
Seasoned with parsley, garlic and lemon, this incredibly-easy cauliflower recipe is a keeper.

Roasted Golden Beet & Carrot Dip
This beautiful spread is delicious slathered on toasted bread.

Braised Radishes with Shallots
Tender and juicy, these beautiful radishes are accented by fresh parsley and balsamic vinegar.

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