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beets with red wine
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radicchio orange fig salad
recipes from the farm
BEET-KALE SALAD
This recipe is offered by Leslie Davis:
3 large beets (or a whole bunch of small ones), roasted, steamed or boiled
1 bunch kale, steamed
1 large carrot, shredded
Into a salad bowl, cut up beets into chunky pieces, chop the kale a bit, grate in the carrot, add the dressing.
DRESSING
blend:
4 tbsp olive oil
2 tbsp balsamic
1 large clove garlic
some chopped up parsley or basil
salt and pepper
*top with toasted pumpkin seeds
BEETS WITH RED WINE
SAUCE AND YOGURT
Roast the beets in the oven while the sauce
cooks BUT don’t
Throw away the beet greens…wash them well, saute for 2 to 3 minutes just before the beets are done.
6 medium beets (1/2 lb)
1/3 cup water
3 Tbls olive oil
Salt and freshly ground pepper
Quarter raw, peeled beets. Place beets in a shallow casserole dish and pour in water and olive oil. Season with salt and pepper. Cover and bake in a preheated 375°F oven for 30-40 minutes or until tender (fresher, smaller beets cook faster). During the last 10 minutes of cooking uncover to evaporate the liquid and brown the beets. While the beets are cooking make this sauce…
RED WINE SAUCE
2 cups dry red wine
1 tsp honey or sugar
2 Tbls shallot or onion, minced
1 clove garlic, peeled and crushed
1 bay leaf
1/4 tsp thyme
salt and pepper
Pour wine, honey, shallot or onion, garlic, bay leaf, thyme, salt and pepper into a saucepan and simmer over medium heat until reduced by half, about 20 minutes. Pour wine sauce over beets.
Serve with whole yogurt (you can add ginger, horseradish, dill, wasabi or mint to the yogurt if you’d like)
POTATO-FENNEL SALAD
3 medium red potatoes, whole
6 small fennel bulbs, trim tops, side shoots and any outer layers that appear dry or tough
2 carrots, cut into 3" lengths
1/4 cup red onion or shallots, diced
Boil the potatoes for 15 minutes in a surplus of water.
Add the fennel to the pot of potatoes and boil for 10 minutes;
add carrots and boil for 5 more minutes. The goal is to cook vegetables until tender but not mushy...this varies depending on the size and age of the vegetables.
Chop the potatoes, fennel bulbs and carrots into 1 inch chunks...add the dressing and the diced red onion or shallots...stir it up and enjoy
DRESSING
blend:
1/3 cup red wine vinegar
2/3 cup olive oil
1/2 tsp sea salt
1 cup fresh parsley
1 cup fresh dill
2 tsp dijon mustard
1 cloves of garlic
RADICCIO SALAD WITH ORANGES, FIGS & GINGER
1 head radicchio, chioggia
1 baby curly endive
3 oranges, peeled and sliced, cut into quarters
1/2 red onion or 1 shallot, sliced thinly
8 dried figs, cut into quarters
DRESSING
3 tbls olive oil
1 tsp red wine vinegar
1 tbls honey
1 pinch cinnamon
2 tbls orange juice
1 tbls ginger, peeled and finely chopped
1/4 tsp salt
pepper
wash the radicchio and endive thoroughly and drain well. Tear into bite-size pieces. Add the orange pieces to the salad leaves, along with the onion/shallots and figs.
Whisk the oil, vinegar, cinnamon, orange juice, ginger and honey in a small bowl. Season with sea salt and freshly ground black pepper. Pour over the salad and toss.
Recipe adapted from the Produce Bible given to us by csa member Glori Reid. Thank you
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