Field Notes: Beet Salad

Posted by Erin McKinney on 07/06, 2011 at 10:00 AM

Beets. Photo Credit Erin McKinney.

Field production is running a bit behind schedule this year, but this seems to be the case for most farms in the area. The “schedule,” of course, is always just an ideal planting time, when really we fall to the mercy of the weather in the end. But better late than never is the case this summer, as we are just now harvesting our spring turnips and beets.

The flowing succession of vegetables that pair well together is panning out well, considering the late start and losses due to a sopping spring season. Baby beets and turnips make a delectable, earthy addition to salads even when just simply grated raw. And salad greens are plentiful this time of year, too. Toss in some fresh snap peas, and who could ask for more?

Beets are colorful additions to salads as well as highly nutritious and “cardiovascular health” friendly. Enjoy this favorite salad recipe from Steve Spanelli at Tait Farm.

Beet Salad with Sherry Vinegar

1 bunch baby beets, peeled and julienned (raw) 
1-2 garlic scapes, thinly sliced on a bias
1/2 cup fresh parsley, lightly chopped
1/2 lb lettuce mix
extra-virgin olive oil
sherry vinegar

Toss together all of the vegetables in a bowl, or compose on individual plates. Dress with olive oil and sherry vinegar at service. A pinch of sea salt and fresh-toasted, ground black pepper is a nice addition, too. You could also add a handful of walnuts.

Read more Field Notes from Erin, and find additional recipes from Steve.

Tags: summer | recipe | beets | fieldnotes |

{name} Author: Erin McKinney

Bio: Tait Farm Farmer | Community Harvest CSA | Lover of Food and Farming | Author of Field Notes, Community News, and Good Earth e-publication for Tait Farm

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    Mt. Nittany Winery
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