Locally Grown, Cooked at Home
Seasonal Recipes using foods from the region’s farms!
| 1 bunch of red or golden beets, with tops
1 shallot
1 clove garlic
olive oil and butter
2 cups of oyster mushrooms, sliced
salt and pepper
some walnuts and goat cheese for garnish
½ cups of chopped mint leaves
|
For vinaigrette:
3 tsp seedless raspberry preserves
3 T raspberry vinegar
juice of one lime
salt and pepper to taste
¼ cups of walnut oil
~Serves 4
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Cut stems and leaves from beets, wash, chop and put aside. Peel beets and cut into bite-sized chunks. Cook in a pot of simmering water until fork tender. Drain and put aside. Finely dice the shallot and garlic. Sauté in a pan lightly coated with olive oil and a tsp of butter for two minutes. Add the beet stems and cook three minutes, then add mushrooms. Cook and stir for two minutes then add greens. Season with salt and pepper, cook until wilted. Transfer to a plate, garnish with walnuts and some crumbled goat cheese. Wipe out skillet. Combine all ingredients for vinaigrette, whisk until emulsified. Heat 1T butter in the skillet, season beets with s&p, toss in hot pan until lightly browned. Sprinkle with mint, toss once more and plate on top of greens. Drizzle with vinaigrette.
Tip- for a unique hors d’oeuvre, spread some of the goat cheese on an Asian rice cracker and top with some greens and a golden beet. Drizzle with the raspberry vinaigrette.
