Boistfort Valley Farm
Community Supported Recipe Box


for salad

  • 1/3 cup fig (or strawberry) jam
  • 1tbsp olive oil
  • 1/4 tsp ground coriander
  • 4 red baby beets, peeled and diced
  • 4 golden baby beets, peeled and diced
  • 1/2 cup coarsely chopped pecans
  • 1 1/2 lb baby frisée
  • 4 tbsp finely crumbled goat cheese

for vinaigrette

  • 5 tbsp sherry vinegar
  • 1/2 red onion, finely diced
  • 1 tbsp mustard seeds
  • 1 tbsp dry mustard
  • 1 tbsp honey
  • 3 tbsp olive oil


dish: salad
season: fall

For salad:

Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.

For vinaigrette:

In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.

SELF, July 2005 (adapted from