Roasted Baby Golden Beets with Goat Cheese and Honey Balsamic Glaze
This easy side dish is bright, fresh and bursting with flavor!
Ingredients:
1 bunch baby golden beets, trimmed and scrubbed
2 tablespoons olive oil
2 ounces goat cheese, crumbled
2 tablespoons chopped fresh parsley (optional, for garnish)
Honey balsamic glaze (store-bought or homemade*)
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. Place the trimmed and scrubbed baby golden beets on a baking sheet. Drizzle with olive oil and season with salt and pepper, tossing to coat evenly.
2. Roast the beets in the preheated oven for about 25-30 minutes or until tender when pierced with a fork. Cooking time may vary depending on the size of your baby beets.
3. Once roasted, remove the beets from the oven and let them cool slightly. While the beets are still warm, gently rub off the skins using a paper towel or your fingers (wearing gloves if desired). The skins should come off easily due to roasting.
4. Arrange the peeled roasted baby golden beets on a serving platter or individual plates. Sprinkle crumbled goat cheese over the beets. Drizzle honey balsamic glaze generously over the beets and goat cheese. Garnish with chopped fresh parsley if desired for added color and freshness.
*Note: To make a simple homemade honey balsamic glaze, combine equal parts balsamic vinegar and honey in a small saucepan. Simmer over low heat until the mixture thickens slightly, then remove from heat and let cool before using. Adjust sweetness to taste if needed.
Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.
3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.
4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.
Honey Glazed Carrots with Thyme
A quick and easy way to enjoy spring carrots.
Ingredients:
1 pound carrots, peeled and sliced into coins or sticks
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon fresh thyme leaves
Salt and pepper to taste
Optional: chopped fresh parsley for garnish
Method:
1. Bring a pot of salted water to a boil. Add the sliced carrots and cook for about 5-6 minutes or until just tender but still slightly crisp. Drain the carrots and set aside.
2. In a large skillet or sauté pan, melt the butter over medium heat. Add the cooked carrots to the skillet, stirring to coat them evenly with butter. Drizzle the honey over the carrots and continue to cook, stirring occasionally, for about 3-4 minutes or until the carrots are glazed and caramelized slightly.
3. Sprinkle the thyme leaves over the glazed carrots, and season with salt and pepper to taste. Stir well to combine. Cook for another minute to allow the flavors to meld together. Remove the skillet from heat and transfer the honey glazed carrots to a serving dish.
Good Morning Recipes
Put on a pot of locally-roasted coffee and perk up your taste buds with this week’s selection of spring-fresh brunch fare, which stars locally-smoked bacon rashers, freshly-baked cinnamon-raisin bread, F&L biscuit mix, and, of course, farm-fresh eggs from our heritage breed hens. The bright and fresh delivery also includes both fromage blanc and tangy buttermilk from our creamery, fragrant herbs, and seasonal citrus, plus such spring favorites as baby red beets, yellow Cipollini onions and fennel. Rise and shine, it’s breakfast time!
Here are a few recipe ideas for the week:
Buttermilk Biscuits
These fluffy biscuits are given an extra boost of flavor thanks to our own buttermilk!
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Cara Cara Orange Compote
Tart, sweet and lively with bright citrus flavor, this compote is excellent spooned over French toast!
Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.
Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!
