Roasted Beets and Fennel Salad

  • 1 bunch of beets (about 1 pound)
  • 1 fennel bulb 1 teaspoon thyme
  • 2 tablespoon olive oil mixed greens/lettuce/arugula

Yes, wash everything 😉 Preheat oven to 400°F. Wash and trim the beets. Chop in halves or quarters if the beets are large. Place the beet pieces in roasting pan. Add about 3 tablespoons of water to the pan. Drizzle a tablespoon olive oil on the beets and sprinkle with coarse salt if you like. Cover the pan with foil and put into the oven. Separate the fennel bulb from the stems. Thinly slice the fennel into 1/8th inch slices. Place the slices into another roasting pan. Drizzle a tablespoon of oil on the fennel. Cover the pan with foil and place into the oven. Bake fennel for 20 minutes covered and 10 minutes uncovered. The slices should start browning at the edges. Bake the beets till they are easily pierced by a knife; about 30 – 45 minutes. Chop up the leaves of the fennel – about 1/2 cup. Mix the cooked fennel and beets together with the dried thyme. Place beet mixture on top of a bed of mixed greens or lettuce. Sprinkle the fennel leaves on top. Serve with a vinaigrette dressing, like: ½ cup balsamic vinegar, ½ cup olive oil,1 TB Dijon mustard, 2 teaspoons salt, and 1 teaspoon pepper. This is great with oranges and or goat cheese too!

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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