Tag: organic recipes

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Tangerine Roasted Beets & Greens with White Beans and Feta

Tangerine Roasted Beets & Greens with White Beans and Feta

Adapted from thefirstmess.com

Tangerine Roasted Beets & Greens with White Beans and Feta

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Servings: 4
Ingredients Method Notes

Ingredients
  

Beets
  • 3-4 beets peeled (greens removed, and separated for later)
  • splash of sherry balsamic vinegar
  • juice from 1/2 tangerine
  • olive oil
  • salt & pepper to taste
Beans, etc.
  • 2 cups white beans
  • olive oil
  • the beet greens
  • juice from 1/2 tangerine
  • salt+pepper
Topping
  • crumbled Feta cheese

Method
 

  1. Preheat the oven to 400 degrees F.
  2. Cut the beets into 1 inch wedges and place them in a glass baking dish. Add the splash of sherry vinegar, tangerine juice, a nice slick of olive oil, salt, and pepper. Toss to coat the beets evenly. Cover the dish with foil and roast for 30 minutes or until the beets give when pierced with a small knife. Uncover the beets, toss them around and roast them for 5-10 more minutes, just to evaporate some of the juices.
  3. Heat some oil in a sauté pan over medium heat. Add the beet greens and stir. Season with salt and pepper. Squeeze in the grapefruit juice. Keep tossing them until all of the greens are lightly wilted. Remove from the pan and chop them up. Toss the chopped greens with the white beans, some extra olive oil, salt, and pepper. Lay the beans + greens on the base of your serving plate. Arrange the roasted beet wedges on top and finish the plate by topping generously with the crumbled feta cheese. Serve warm or at room temperature. Enjoy!

Notes

Serves 4-6.

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Red D’Anjou Pear and Broccoli Salad

Red D’Anjou Pear and Broccoli Salad

Red D’Anjou Pear and Broccoli Salad

Print Recipe
Ingredients Method

Ingredients
  

For the dressing
  • ½ cup freshly squeezed lemon juice
  • ½ teaspoon Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • pinch kosher salt
For the salad
  • 2 cups broccoli cut into bite-sized pieces (about 1 bunch)
  • ¼ cup red onion diced
  • ½ cup walnuts or cashews
  • 1 yellow bell pepper thinly sliced
  • 1 to 2 ripe d’Anjou pears cut into thin slices (about 1¾ cup after slicing)
  • Crumbled Roquefort blue or gorgonzola cheese for serving, bacon bits

Method
 

  1. Bring a large pot of water to a boil (like you would for cooking pasta).
  2. Dump your broccoli in the boiling water and cook for about 15 seconds. You want bright green broccoli, without loosing the crunch. Drain and rinse broccoli under cool water to stop the cooking process.
  3. In a small container or jar, whisk or shake lemon juice and honey to combine until honey is completely dissolved. Whisk in cider vinegar, olive oil and salt, until completely blended.
  4. In your serving bowl, place all the salad ingredients (broccoli, onion, walnuts, yellow bell pepper, and pears). Pour the dressing over and gently toss to coat.
  5. Crumble blue or gorgonzola cheese, and/or bacon bits on top.
  6. Serve and enjoy!
  7. Recipe created by Marty, for the Klesick Family Farm

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