beets

Peach Salad with Tomatoes and Beets


Take advantage of what’s arriving fresh at the Market. Golden beets and a mix of colorful tomatoes offer a dramatic contrast and are a beautiful and tasty base for the tangy-sweet peaches on top. Made with honey from Noni’s Bees, goat cheese from The Cheese People and olive oil from Mavra’s this is a perfect summer evening dish.

Ingredients:

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  • 2 medium-sized golden beets

  • 2 medium-sized ripe tomatoes

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice, divided

  • 1 tablespoon honey

  • 1 medium shallot, thinly sliced

  • 3 medium peeled peaches, sliced

  • 3 tablespoons small fresh mint leaves

  • 2 teaspoons fresh thyme leaves

  • 2 ounces goat cheese, crumbled (about 1/2 cup)

Instructions:

  1. Preheat oven to 425°.

  2. Scrub beets and trim tops to 1 inch. Place beets in a glass or ceramic baking dish; fill dish one-third full with water. Cover with foil; bake at 425° for 1 hour or until beets are tender. Cool. Peel beets, and cut into 1/4-inch-thick slices. Core tomatoes; cut into 1/4-inch-thick slices. Arrange the beet and tomato slices on a platter; sprinkle with 1/2 teaspoon salt and pepper.

  3. Combine remaining 1/4 teaspoon salt, oil, 1 tablespoon juice, honey, and shallot in a medium bowl. Toss peach slices with remaining 1 tablespoon juice. Add peach mixture to honey mixture; toss. Mound peach mixture on top of beet and tomato slices; sprinkle salad with the mint, thyme, and goat cheese.

Recipe courtesy of Cooking Light August 2014


Autumn Tian

Celebrate the last Market of the Summer Season with a vegetable tian.  Hearty, healthy, easy to make and pretty to look at.  Serve with chops, steaks, chicken or sausage, all available at the Market. Don’t forget the wine from Glunz Family Winery.

Ingredients:

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  • ·1 pound beets (about 3 medium), preferably a mix of red, golden, and Chioggia, trimmed and scrubbed

  • 1 medium onion, thinly sliced

  • 6 tablespoons extra-virgin olive oil

  • 1 tablespoon fresh thyme leaves

  • Coarse salt and freshly ground pepper

  • 1 pound Yukon Gold potatoes (about 2 medium), peeled and cut into 1/4-inch slices

  • 1 pound plum tomatoes (about 3), cut crosswise into 1/4-inch slices

Instructions:

1. Preheat oven to 400 degrees. Wrap beets tightly in parchment-lined foil. Roast on a baking sheet until tender, about 1 hour, 20 minutes. Let cool completely. Peel and cut crosswise into 1/4-inch slices.

2. Increase oven temperature to 425 degrees. Toss onion with 1 tablespoon oil and half of thyme. Season with salt and pepper and arrange in the bottom of a 3-quart round or oval gratin dish.

3. On a cutting board, stack 1 slice each potato, beet, and tomato. Season with salt and pepper. Repeat with remaining vegetables, keeping each stack separate. Transfer stacks to dish and shingle to overlap slightly. Sprinkle with remaining thyme and drizzle with 2 tablespoons oil. Cover tightly with parchment-lined foil.

4. Bake 30 minutes. Uncover; drizzle with remaining 3 tablespoons oil. Bake, uncovered, until vegetables are tender and tomatoes are caramelized, about 35 minutes more. Let cool slightly before serving.

Recipe courtesy of Martha Stewart Living, November 2014

Halloween Roasted Veggies

With sweet potato jack-o-lanterns, beetroot witch’s hats, and spooky potato ghosts, these Halloween Roasted Veggies are a healthy Halloween dinner recipe!  Shop Geneva Lakes for a great selection of vegetables.  Wildtree has your Balsamic vinegar and Pastured Perfect has your honey.  Happy Halloween!

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Ingredients

  •  2 large sweet potatoes
  •  2 large white potatoes
  •  4 carrots peeled
  •  3 red beets large, medium
  •  2 Tbsp olive oil 30 mL
  •  Pinch of salt and pepper
  •  2 Tbsp rosemary
  •  ½ bulb garlic cloves separated with skin still on
  • 1 tsp balsamic vinegar 5 mL
  • 1 tsp honey 5 mL, or maple syrup for vegan option

Instructions:

1.   Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width-wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.

2.   While beets and carrots cook, cut the potatoes into ½ inch thick (1 cm) slabs. With a small paring knife or with a pumpkin cookie cutter, cut Jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!)

3.   Remove beets from water and cut them into ½ inch thick slabs, then cut out witch's hat shapes. We'll call the carrots witch's fingers and just leave them be.

4.   Set veggies onto a parchment paper-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss around to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan.

5.   Bake at 400 degrees F (204 C) for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

Recipe courtesy of amandascookin.com

Jack-o-Lantern Potatoes and Bloody Bat Ears

With a bit of imagination, you can transform your farmers market veggies into creepy foods that will make an eerie impression on kids and adults. Scare up some savory Halloween fun at a pre-trick-or-treating party with these deliciously daring (and healthy!) Halloween nibbles. To let your guests know what each spooky dish is, use creepy clip art images attached to wooden skewers as labels.  Below are recipes for Jack-Lantern Potatoes  and Bloody Bat Ears.

Jack-o-Lantern Potatos

Use Halloween cookie cutters to turn potatoes into crispy Jack-o-Lanterns, ghosts, and goblins. You’ll need the largest sweet potatoes and potatoes you can find.

Ingredients:

  • Large sweet potatoes
  • Large baking or russet potatoes

Tools:

  • Small- to medium-sized Halloween cookie cutters.

Instructions:

1)            Peel the skin off of the potatoes and slice horizontally 1/8-inch thick.

2)            Press out shapes by pushing down hard and using a paring knife, carefully carving eyes, noses, and mouths.

3)            Place your shapes into a large bowl of ice water and save the scraps in another bowl (you can cook and eat these, too).

4)            Heat a large, non-stick skillet with 1/8 inch of olive oil. Remove the potatoes from the water and dry.

5)            On medium-high heat, cook several potatoes at a time for approximately 2-3 minutes per side until golden. Drain on a paper towel-lined plate and sprinkle with kosher salt.

6)            If you plan to freeze these, lay on a parchment paper-lined baking sheet and freeze uncovered until hardened. Transfer to freezer bags and seal out any excess air. Re-heat the day of your party in pre-heated oven at 400 degrees for approximately 8 minutes and display on a platter.

Tip: The potatoes can also be baked, but sweet potatoes work best fried unless you have a convection oven.

Bloody Bat Ears

Sliced beets shrivel when roasted and crisp up into delectable veggie chips — or, for our purposes, icky, bloody bat ears!

Ingredients for Bloody Bat Ears:

  • Red beets

Instructions:

1) Pre-heat the oven to 350 degrees.

2) Slice beets very thinly (use a mandolin if you have one).

3) Drizzle some olive oil on a baking sheet and spread around evenly.

4) Place sliced beets on the greased baking sheet and brush with a bit more olive oil. Sprinkle generously with salt and bake for 20–30 minutes.

5) Remove from the oven, and they will crisp as they cool.

Recipes courtesy of Babble

Goat Cheese Crostini with Watermelon-Beet Salsa

Goat cheese from The Cheese People, golden beets from Twin Gardens, watermelon from Geneva Lakes and all the other goodies from the Market make this a spectacular appetizer for your next garden party.

Ingredients:

  • 1 small golden beet, trimmed and peeled
  • 1/2 cup diced seedless watermelon
  • 1/4 cup chopped red onion
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 ounces soft goat cheese (about 1/3 cup)
  • 16 (1/4-ounce) slices diagonally cut whole-grain French bread baguette, toasted
  • 4 teaspoons olive oil
  • 2 tablespoons chopped fresh chives

Instructions:

1. Wrap beet in microwave-safe parchment paper. Microwave at HIGH 3 minutes or until tender. Let stand 5 minutes; thinly slice. Combine sliced beet, watermelon, onion, vinegar, sugar, salt, and pepper in a small bowl.

2. Spread about 1 teaspoon goat cheese onto each bread slice. Divide beet mixture evenly over bread slices. Drizzle each bread slice with 1/4 teaspoon oil; sprinkle evenly with chives.

Recipe Courtesy of Katie Barreira, Cooking Light

Heirloom Tomato and Beet Salad

 

How colorful is this salad make with fresh ingredients from the Market.  Make your own dressing or we suggest the Beet Citrus Dressing from Wildtree or the Sweet Citrus Vinaigrette from Tastefully Simple.

Ingredients:

  • 2   medium-sized red beets 
  • 2   medium-sized golden beets
  • 3 tablespoons chopped fresh chives 
  • 2 tablespoons chopped fresh tarragon 
  • 2 tablespoons chopped shallots 
  • 1 tablespoon capers 
  • 3 tablespoons extra-virgin olive oil 
  • 2 tablespoons balsamic vinegar 
  • 1 teaspoon Dijon mustard
  • 3 cups heirloom cherry tomatoes, halved 
  • 2 pounds heirloom tomatoes, sliced 
  • 1/2 teaspoon kosher salt 
  • 1/4 teaspoon freshly ground black pepper 

Directions:

  

1. Preheat oven to 400°.

2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. Bake at 400° for 1 hour or until tender. Cool; peel beets and cut into 1/4-inch-thick slices.

3. Combine chives and next 6 ingredients (through mustard) in a small bowl, stirring with a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss to coat. Divide sliced beets and sliced tomatoes evenly among 6 plates. Drizzle each serving with about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry tomatoes. Sprinkle with salt and pepper.

Recipe courtesy of David Bonom, Cooking Light

JUNE 2013