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Warm Beet Salad

January 13th, 2013
  1. Cut stems off beets leaving 1 inch attached to bulb.
  2. Boil beet bottoms until tender (about 10 minutes).
  3. Serve over salad drizzled with balsamic vinegar and goat cheese.
  4. Saute chopped beet greens, onion, wax pepper in canola oil for 5 minutes (stems can go in before leaves).
  5. Add a touch of sesame oil, soy sauce, white wine and steam for 5 mintues. Enjoy stir-fried greens as is or with fish, chicken or steak on top.
January 13th, 2013 | Category: Fresh Farm Recipes

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