I came home from the market with lots of baby beets last week, however the recipes below can be made with mature beets, just slice them into small, thin wedges.
And don't throw away those beet greens! Try making this beet green pesto and risotto with them.
Roasted Baby Beets
Loosely wrap the beets in foil and add the vinegar to the foil before crimping closed to form a loose pouch. Roast for 12-15 minutes or until beets are beginning to soften.
Reserve the leftover vinegar and beet juice to use in vinaigrette.
Baby Beets with Yogurt, Sesame and Honey
Roasted Beets with Basil and Pine Nuts
I love to make a batch of pulled pork and keep it in the fridge throughout the week. It's great for a quick, work night meal and can be used in so many ways--for barbecue of course, but also in tacos, ramen, served over polenta, cooked in a frittata or scrambled with eggs at breakfast, added to a soup or served simply with a big side of sautéed collard greens.
Preheat your oven to 325.
In a large, oven safe pot with a heavy lid (such as an enamelled cast iron dutch oven) preheat a small amount of oil over medium heat. Meanwhile, sprinkle the pork generously with salt. Sear the pork on all sides in the hot pan, a few minutes each side, so that you have a nice brown crust covering it.
Remove the pork to a cutting board, and pour off most of the cooking fat. Add in the onions and sauté until translucent. Meanwhile, sprinkle the pork with pepper and the remaining spices to taste.
Add the pork back to the pan on top of the onions and add the cider, vinegar and liquid smoke if using.
Cover and cook for 3-4 hours or until the meat is fork-tender and easily falling apart. Remove to a board using big forks and shred while still warm.
Sometimes my eyes are bigger than my stomach, especially during berry season. This simple dessert is the perfect answer. A rustic, free form tart that works with any berry but is especially good with strawberries. Just a little bit of cornmeal adds crunch to the crust offsetting the melting softness of the berries beautifully.
The lavender glaze is optional, as I realize many people don't stockpile dried lavender blossoms in their pantry, but you can find them in bulk at many health food stores if you want to give it a try. Substitute a little freshly whipped cream or a very light drizzle of honey for the glaze, if you like.
for the crust
for the filling
Roll out your crust to 1/4" thick. Pile the berries in the center and fold the crust edges up over the berries. Bake for 30-40 minutes, or until the crust is cooked through and golden. Cool, drizzle with lavender glaze and serve.
for the glaze
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