Take a Look into our Cookbook!

Features recipes from our highlighted seasonal fruits/vegetables in our HFM Newsletter.

Beet Salad with Goat Cheese and Balsamic

(www.loveandlemons.com)

Prep Time: 15 mins

Cook Time: 1 hours

Servings: 4

Ingredients

Directions

  • Preheat the oven to 400°F.

  • Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.

  • Let the beets cool and chill them in the fridge until ready to use.

  • Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.

Beet Gnocchi w/ Walnut- Sage Butter

(foodandwine.com)

Prep Time: 1 hour

Total Time: 2 hr 30 mins

Servings: 8

Ingredients

  • 2 pounds medium beets, scrubbed

  • Extra-virgin olive oil, for brushing

  • Kosher salt

  • Freshly ground pepper

  • 1 cup fresh ricotta (8 ounces)

  • 1 large egg, lightly beaten

  • Pinch of nutmeg, preferably freshly grated

  • 3/4 cup freshly grated Parmigiano-Reggiano cheese (3 ounces), plus more for serving

  • 3 cups all-purpose flour, plus more for dusting

  • 1/2 cup coarsely chopped walnuts

  • 1 1/2 sticks unsalted butter, cubed

  • 16 small sage leaves

  • 1 tablespoon fresh lemon juice

    Directions

    1. Preheat the oven to 375º. In a 9-inch square baking dish, brush the beets with olive oil and season with salt and pepper. Add 1/4 cup of water to the baking dish and cover tightly with foil. Bake the beets for about 1 hour, until tender. Uncover the dish and let the beets cool completely.

    2. Peel the beets and cut them into 1-inch pieces. Transfer the beets to a food processor and puree.

    3. In the bowl of a standing mixer fitted with the paddle, combine 1 1/2 cups of the beet puree (reserve any remaining puree for another use) with the ricotta, egg, nutmeg, the 3/4 cup of Parmigiano and 1 tablespoon of salt and mix at low speed until combined. Using a rubber spatula, scrape down the side of the bowl. Sprinkle on the 3 cups of flour and mix at low speed until the dough just comes together, about 1 minute.

    4. Scrape the dough onto a lightly floured work surface and knead gently just until smooth but still slightly sticky. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.

    5. Line a baking sheet with wax paper and generously dust with flour. Cut the gnocchi dough into 10 pieces and roll each piece into a 1/2-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the prepared baking sheet.

    6. Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook one-fourth of the gnocchi until they rise to the surface, then simmer for 1 minute longer, or until they are cooked through. Using a slotted spoon, transfer the gnocchi to the oiled baking sheet. Repeat with the remaining uncooked gnocchi.

    7. In a very large skillet, toast the chopped walnuts over moderate heat, tossing, until golden and fragrant, 3 to 5 minutes. Transfer to a plate and let cool.

    8. Add the butter to the skillet and cook until golden brown, 2 to 3 minutes. Add the sage leaves and cook for 20 seconds, then stir in the lemon juice. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and transfer the gnocchi to plates. Sprinkle the toasted walnuts on top and serve, passing grated Parmigiano-Reggiano at the table..

Cider-Vinegar Pickled Beets

(foodandwine.com)

Total Time: 30 min

Makes: 8 servings

Ingredients

  • 1 cup cider vinegar

  • 1 cup water

  • 1/2 cup sugar

  • 1 small red onion, thinly sliced

  • 4 garlic cloves, quartered

  • 1 teaspoon yellow mustard seeds

  • 2 bay leaves

  • 2 whole cloves

  • 1 1/2 teaspoons black peppercorns

  • 2 teaspoons dried thyme

  • 1 teaspoon dried oregano

  • 2 pounds medium red beets, peeled and cut into 2-by-1/2-inch sticks

    Directions

    In a saucepan, bring the vinegar mixture, sugar, onion, garlic, mustard seeds, bay leaves, cloves, peppercorns, thyme and oregano to a boil. In a large pot of boiling salted water, cook the beets until crisp-tender, about 10 minutes. Drain and transfer to a heatproof bowl. Pour the hot liquid over the beets and let stand at room temperature for 4 hours or refrigerate overnight. Drain the beets, transfer to a bowl and serve.