July 4, 2013
There is really only one reason I will get up early on a Saturday morning and venture out before 9AM. It’s all about the Farmer’s Markets. The feeling I have is almost like when I was a child and the fair was coming to town. The sights, the smells, the people all make the morning of the farmer’s market visit so appealing and so euphoric. When I leave it I have the feeling I’ve just finished a massage and left behind a very good friend, but I know that they will be there waiting for me the following Saturday, so it’s all okay.
The market makes it so easy to follow the adage of From Farm To Table. You walk around and everything is so beautiful, it makes you want to buy the freshest and the healthiest of what you will be eating. I remember not to long ago my friend Erin and I were at the market and she told me how she loved a roasted beet salad. I, never being a fan of beets, ended up taking some home and making a roast beet salad. Both my husband and I became instant beet lovers!
For me, it’s almost like going to an organic mini mall. You can buy flowers, herbs, homemade breads and cheeses. There are jewelery vendors, crafts and of course all the freshest vegetables around. Can it get any better than that? On our last Saturday outing, my husband said as we were leaving how much fun it was. And that, my dear friend, is exactly what I’ve been talking about!
So next Saturday get up early and go to your local Farmer’s Market.
Buy fresh, buy local….and make a roasted beet salad. From farm to table, it doesn’t get any better than that.
Roasted Beets from the Farmer’s Market
- 6 small red beets, tops off and scrubbed
- 6 small golden beets, tops off and scrubbed
- 1/2 onion, sliced thin
- 1 orange, juiced, zested and segments reserved
- olive oil
- sea salt
- freshly ground black pepper
- 2/3 cup white balsamic vinegar
- 1/3 cup orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons olive oil
- 1 clove minced garlic
- baby lettuce
- 1/2 cup goat cheese (I use the fig and walnut goat cheese from SHADY GOAT)
Heat oven to 425 degrees F.
Cut beets into quarters and tossed with sliced onions in olive oil, enough to coat. (you will want to have either peeled your beets before this point or run the skins off them after they cook) Place on cookie sheet, sprinkle with sea salt and pepper and roast in oven for 45 minutes, rotating after the first 20. (I like my beets and onions more caramelized, so if you don’t you can roast them less time or cut them thicker)
FOR THE VINAIGARETTE:
Combine white balsamic, orange juice, reserved zest and orange juice, Dijon mustard, honey, olive oil and minced garlic. To make it easy you can put all ingredients in a mason jar and shake it all up, or just whisk everything together.
Place baby lettuce in a bowl, along with roasted beets and onions, and orange segments. Toss with vinaigrette and goat cheese.