To give you some inspiration for what to create with your first week of your Fall CSA box, we’ve got a recipe for you. This week, we are making Beet Salad! This recipe utilizes the beets included in everyone’s CSA box. If you did the full share, we’ll also be utilizing your garlic. The lettuce or arugula we included in the full share boxes is a great addition, as well!
Ingredients
1 ½ pound beets, cooked, peeled, and diced
⅓ cup red onion, finely chopped
1 garlic clove, finely minced
4 tablespoons olive oil
2 tablespoons red wine vinegar
1 orange (2 tablespoons zest and 4 tablespoons juice)
½ cup to 1 cup pistachios (to taste)
1 cup cilantro chopped
4-8 oz cup goat cheese with cranberries/orange/fig
½ teaspoon salt
½ teaspoon pepper
How to cook the beets
We recommend roasting the beets in the oven on 425. Give them a little oil and wrap each one individually with foil and then lay them on a sheet pan and bake for 45 to 90 minutes based on the size and amount of your beets and oven. Once cooled, you can deskin the beets by hand or with a knife.
Directions
1. Roast your beets on 425. Anywhere between 45 to 90 minutes.
2. Let your beets rest until fully cooled. We want the beets to cool down so the cheese doesn’t melt. You can place them in the freezer or fridge if you need a quick turnaround.
3. Combine all of your ingredients in a large bowl.
4. Taste and season to your liking.
5. ¡Provecho!
Things you can find in our farm store for this recipe: beets, red onion, and garlic!
