Today’s farmshare is our last for 2014. It includes:
ROASTED BEET SALAD WITH BEET GREENS & TANGERINES
3 beets with greens attached
2 or 3 tangerines or 1 orange
2 green onions, thinly sliced
3 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil
1 garlic clove, minced
dash grated citrus peel (optional)
Salt & pepper to taste
Preheat oven to 400°F.
Trim and wash beets. Coarsely chop leaves and reserve. Place beets in a baking dish, add a splash of water, and cover tightly. Roast them in the oven for about 45 minutes, until they are cooked through.
After the beets are cooked, allow them to cool uncovered. Then peel and cut them into wedges and place them in a bowl.
Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze to remove excess moisture. Add to bowl with beets.
Peel and separate tangerine or orange into segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and optional citrus peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper.
Let stand at room temperature 1 hour. Serve.
ON SALE NOW!
San Diego Garden-to-Table ALMANAC 2015
Guide to Growing Food Organically in San Diego
It’s a Date Book with gardening tips for San Diego!
Inside you’ll find:
Go to our website for more information and to find a vendor near you:
Proceeds from the sale of the almanac support Wild Willow Farm & Education Center, allowing us to expand our ability to teach everyone about their food, where it comes from, and how to grow it.
WE’LL SEE YOU IN THE NEW YEAR.