Beet Greens and Roasted Beets

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette

Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Beet Greens with Roasted Beets and Honey Mustard Vinaigrette
Ingredients
Beets and Greens
Honey Mustard Vinaigrette
Servings:
Instructions
Beets and Greens
  1. Preheat oven to 350 degrees Fahrenheit. Prepare your vinaigrette (recipe above) and set aside.
  2. Wash the beets thoroughly and leave the skins on. Remove the beet tops (greens) and rinse well.
  3. Place the unpeeled beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. Cover and bake fore 45-60 minutes until beets are fork tender. Once done, rinse under cold water and peel. Cut beets into quarters and set aside.
  4. For the greens, remove any large chunky stems (I usually chop about 2-3 inches from the base and discard) Cut remaining greens into two inch slices.
  5. In a medium skillet over medium-low heat, add 1 tsp of olive oil, shallots and garlic. Cook for about 1 minute then add your greens and cook until wilted. Add your chopped beets and stir - drizzle 1 Tbsp of vinaigrette over the top (or more if you're feeling saucy) serve immediately and enjoy!
Honey Mustard Vinaigrette
  1. In a small bowl whisk together mustard, honey and vinegar. While whisking, slowly add your olive oil. Season with salt and pepper.
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vegjuice

Homemade Vegetable Juice

Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Homemade Vegetable Juice
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Wash and prepare veggies and toss them in your juicer! Add salt and pepper at the end to taste. You can always add more horseradish if you're feeling frisky!
Recipe Notes

Recipe by Mirinda @ Boistfort Valley Farm

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pomsalad

Roasted Beet & Arugula Salad with Gorgonzola

Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Roasted Beet & Arugula Salad with Gorgonzola
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
90 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees.
  2. Trim beet tops to 1" in length. Gently wash and place in shallow pan. Drizzle the beets with olive oil and cover with foil.
  3. Place your beets in the oven for 45-60 minutes depending on the size of the beets. At the 45 minute mark, check to see if they are fork tender. If not, continue checking every 15 minutes until done.
  4. Remove from oven and allow to cool for about 20 minutes. Once cooled, remove the tops, peel and slice into quarters.
  5. In a medium sized bowl toss arugula, beets and pecans with the Pomegranate Vinaigrette. Serve and top with Gorgonzola.
Recipe Notes

Click here for our quick pomegranate vinaigrette recipe.

 

Recipe by Mirinda @ Boistfort Valley Farm
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