I love the idea of CSA’s. They make me better about meal planning, eating healthier, avoiding food waste, and trying new recipes. Plus, it makes me feel good knowing that I’m supporting our local farm and community.
This year, I’m so excited to team up with my friends at The Seasonal Plate to provide recipes based on their CSA baskets. I like that CSA’s force you out of your comfort zone to try new vegetables, but sometimes it’s really hard to come up with ideas for how to incorporate the items in your CSA basket like loads of fennel or that foreign looking thing called kohlrabi. Even if you are not part of a CSA, I hope these recipes will get you excited about using seasonal produce, whether it’s from your local farmer’s market or grocery store.
Not sure what a CSA even is?? CSA stands for community supported agriculture. You pay a lump sum of money up front at the beginning of the season which guarantees you a supply of fresh produce from the farm usually every week or every other week. To find a CSA in your area, visit http://www.localharvest.org/csa/.
This week I am featuring beets. Beets contain many different vitamins and minerals including folate, potassium, magnesium, Vitamin C, iron and Vitamin B6. They are also a great source of fiber and get their deep purplish-red hue from phytonutrients called betalains.
I’ve found that people either love or hate these root vegetables. For those haters out there, I want you to keep an open mind! Yes, beets have an acquired taste that can be bitter, earthy and strong for some people, but fresh, roasted beets are pretty delicious. They work perfectly incorporated into salads. This roasted beet salad with citrus vinaigrette has so many great flavors and it’s filled with plant-based protein from the edamame, quinoa, and walnuts. I used feta cheese, but I think goat cheese would also be delicious here. You can save time by roasting the beets up to one day ahead of time and popping them in the fridge until you’re ready to assemble the salad.
- 3-4 medium beets, any color
- 2 Tablespoons olive oil, plus more for drizzling
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons fresh orange juice
- 1 Tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Pinch of salt and pepper
- 2 medium carrots, peeled and shredded (I used one orange, one yellow)
- 1 cup quinoa, cooked
- 4 cups arugula
- 1 cup shelled edamame, fresh or defrosted frozen
- ¼ cup walnuts, chopped
- ¼ cup feta cheese, crumbled
- Preheat oven to 400 degrees. Cut the greens and stems off the beets. Drizzle beets with olive oil. Wrap them in foil, place them on a baking sheet, and roast for 35-50 minutes. The time will depend on the size and freshness of the beets. Check occasionally and when they are fork-tender they are done.
- Remove beets from oven, unwrap the foil, and set aside to cool. When they are cool enough to handle, hold the beets under running water and slide the skins off with your hands. Slice and set aside to cool completely.
- In a medium bowl, whisk together the 2 Tablespoons of olive oil, lemon juice, orange juice, white wine vinegar, Dijon mustard, garlic, salt and pepper.
- Assemble all salad ingredients on a platter and top with dressing.