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| On the menu tonight: roasted beets and baby turnips |
You know it’s winter at our house when roasted vegetables are on the menu at least once a week. We love any combination of roasted beets, potatoes, turnips, rutabagas, carrots, onions, garlic, shallots, winter squash, sweet potatoes . . . Lately we’ve been enjoying some amazing beets grown by our friend Rachel in Maine. Sadly, we did not have a successful beet crop here at the farm this year, so we bought some of Rachel’s extras this fall, and they are delicious! On the menu tonight: roasted beets and baby Hakurei turnips, with whole roasted garlic cloves.
In case you haven’t heard, it is Beet Day at the Seacoast Eat Local Winter Farmers’ Market this Saturday December 8th at Exeter High School, 10am – 2pm. This winter market is BIG food event with 38 vendors selling everything you need to stock your fridge and pantry for the holiday season. Stout Oak Farm will be there – not selling beets – but we’ll be bringing a bunch of other winter vegetables like potatoes, shallots, turnips, rutabagas, watermelon radishes, dried herbs, and hopefully some greens too. For more information about the Winter Farmers’ Market visit www.seacoasteatlocal.org
Here is one my favorite beet recipes, to get you ready for Beet Day at the Market!
Russian Beet Salad
Adapted from The Enchanted Broccoli Forest by Mollie Katzen
8 healthy beets (2 1/2” diameter)
1/4 cup cider vinegar
1 medium clove garlic
1 to 2 tsp honey
1/2 tsp salt
1/2 cup minced red onion
2 scallions, minced
2 hard-boiled eggs, chopped
2 tsp dried dill (or 2 Tbsp fresh, minced)
1 cup yogurt
Freshly ground black pepper
- Trim the beets of their stems, and place in a medium-large saucepan. Cover them with water and bring to a boil. Cook for about 25 minutes, or until tender enough for a fork to slide in easily.
- Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl
- Rinse the cooked beets under cold running water as you rub off their skins. Chop into 1/2-inch bits, and add them, still warm, to the vinegar mixture. Stir and let stand about 30 minutes.
- Add the remaining ingredients, seasoning to taste with black pepper. Mix well, cover tightly, and chill until very cold.