For the first time, Harvest neighbors and other patrons of the Harvest Farmer's Market are able to purchase fresh produce grown right here in Harvest! This morning, Farmer Ross sold candy stripe beets and caracus carrots at the market. Within a few hours, they were SOLD OUT!
So now that you got your beets, how about a tasty recipe?? Chef Audrey McGinnis with Every Girl Gourmet loves to make Roasted Beet and Squash Salad. Check out her recipe below!
Roasted Beet & Squash salad
Ingredients:
2 pounds butternut squash
1 bunch beets, with greens removed
2 tablespoons red wine or sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
1 small garlic clove, minced or put through a press
4 tablespoons extra virgin olive oil
2 tablespoons walnut oil
3 tablespoons chopped walnuts (about 1 1/2 ounces)
2 tablespoons mixed chopped fresh herbs, like parsley, mint, tarragon, chives
Salad greens
Directions
- Roast the beets. Preheat the oven to 425 degrees. Cut the greens off of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish or ovenproof casserole. Add about 1/4 inch water to the dish. Cover tightly with a lid or foil, and bake 35 to 40 minutes, until the beets are tender. Remove from the heat and allow to cool. If not using right away, refrigerate in a covered bowl
- Line another roasting pan with foil or parchment and brush with olive oil. Peel the squash and cut in 1/2-inch thick slices. Toss with 2 teaspoons of the olive oil and salt to taste and place on the baking sheet. Roast for 20 to 30 minutes, turning halfway through, until lightly browned and tender. You can do this at the same time that you roast the beets, but watch carefully if you need to put the baking sheet on a lower shelf. Remove from the heat and allow to cool
- Mix together the vinegars, garlic, salt, pepper, the remaining olive oil and the walnut oil. When the beets are cool enough to handle, trim the ends off, slip off their skins, cut in half, then slice into half-moon shapes. Toss with half the salad dressing. In a separate bowl, toss the roasted squash with the remaining dressing
- Place the greens on a platter, leaving a space in the middle. Arrange the beets and squash in alternating rows in the middle of the platter. Sprinkle on the fresh herbs and the walnuts. Top with horseradish cream and if desired, sprinkle on crumbled feta. Serve
Advance preparation: Roasted beets and squash will keep for 4 to 5 days in the refrigerator. Cooked beet greens will keep for about 3 days, and can be reheated. The salad will hold in the refrigerator for a couple of hours, but it's prettiest when served right away.
Horseradish cream:
1 cup whipping cream
2 Tbs. hot prepared horseradish
½ cup sour cream
Salt and pepper
Whip cream until thick, but not stiff. Fold in sour cream and horseradish. Season with salt and pepper. Refrigerate till ready to use.
Heart Beet!