Golden Beet Salad

Dawn Custer, from Goodness Grows, showcases Golden Beet Salad.

 

Golden Beet Salad

1 Pound Golden Beets

1 1/2 T Rice Vinegar

1/2 t Sea Salt

1/2 t Ground Black Pepper

1 T Extra Virgin Olive Oil

1/2 t Dijon Mustard

1 cup spinach leaves cut

3 T toasted walnuts

1/4 Blue Cheese

 

1. Preheat the oven to 400°F.

2. Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.

3. Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.

 

You can find farm fresh ingredients at these farmer’s markets!

Bedford Farmer’s Market

Wednesdays

9:00 am until 1:00 pm

 

Juniata Farmer’s Market

Station Medical Center in Altoona on Fridays

10:00 am until 2:00 pm

 

Everett Area Farmer’s Market

Starting Saturday, June 4

Saturdays 9:00 am until 1:00 pm


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