🍠 Warm Beet & Greens Salad with Maple-Mustard Dressing

A bold and colorful salad made with our freshly harvested bunched beets — roots, greens, and all. Sweet, tangy, and nourishing from root to leaf.

🌱 From the Field

Our bunched beets come with rich magenta roots and lush green tops — both completely edible and full of flavor. This recipe uses everything, giving you a zero-waste dish that’s as nutritious as it is beautiful.

🧺 Ingredients (serves 4)

  • 1 bunch Wild Flight Farm beets (3–4 medium beets, with greens)

  • 1 tablespoon olive oil (for roasting)

  • Salt and pepper to taste

For the dressing:

  • 2 tablespoons olive oil

  • 1 tablespoon maple syrup

  • 1 teaspoon Dijon mustard

  • 1 tablespoon apple cider vinegar (or lemon juice)

  • Salt and pepper to taste

Optional toppings:

  • Crumbled goat cheese or feta

  • Toasted walnuts or pumpkin seeds

🔥 Instructions

  1. Preheat oven to 400°F (200°C).

  2. Prepare the beets: Cut the greens off the beets and set aside. Scrub the beets well. Wrap them in foil (or place in a covered baking dish) and roast for 40–50 minutes, until fork-tender.

  3. Cool and peel: Once roasted, let the beets cool slightly. Rub the skins off with a paper towel or your hands. Slice into wedges or rounds.

  4. Sauté the greens: While beets cool, roughly chop the beet greens. In a skillet, heat 1 tablespoon olive oil, then sauté greens for 2–3 minutes until just wilted. Season with a pinch of salt.

  5. Make the dressing: In a small bowl, whisk together olive oil, maple syrup, mustard, and vinegar. Season to taste.

  6. Assemble the salad: On a serving platter or shallow bowl, layer the sautéed greens and roasted beet slices. Drizzle with the maple-mustard dressing.

  7. Top it off: Sprinkle with goat cheese and nuts or seeds if using.

🌾 Farmer’s Tip:

You can roast the beets ahead of time and store them in the fridge for 3–4 days — perfect for quick meals or meal prep.

🍽️ Serving Suggestions:

Serve this salad warm as a side dish, or add cooked lentils or grilled chicken to make it a complete meal.

Comments

Post a Comment

Popular posts from this blog

  Juan’s Grandma’s Mexican Salsa A family favorite passed down through generations — this salsa blends fresh jalapeños, ripe tomatoes, and onions into a vibrant, flavorful staple that’s perfect for any table. 🌱 From the Field Made with sun-ripened Roma tomatoes, fiery jalapeños, and crisp onions, this salsa is a true celebration of fresh ingredients. Simple, authentic, and packed with love — just the way Grandma made it. 🧺 Ingredients (makes about 3 cups) 6 ripe Roma tomatoes 2–3 fresh jalapeños (adjust to taste) 1 medium Wild Flight Farm onion , quartered 2 cloves Wild Flight Farm garlic , unpeeled ½ cup fresh cilantro , chopped Juice of 1 lime Salt to taste 🔥 Instructions Roast the vegetables : Place tomatoes, jalapeños, onion, and garlic on a baking sheet. Broil or roast at 450°F (230°C) for 10–15 minutes, turning once, until lightly charred. Peel garlic : Remove skins from garlic cloves once cool. Blend : In a blender or food proces...
Read more
  Classic Cabbage Rolls with Farm-Fresh Cabbage Tender cabbage leaves wrapped around a hearty, savory filling of rice, vegetables, and ground meat, then baked in a rich tomato sauce. A true comfort food that brings warmth to the fall season. 🌱 From the Field Our winter cabbages are crisp, sweet, and full of flavor — perfect for traditional cabbage rolls. This recipe highlights how versatile cabbage can be, transforming it from humble field produce into a family-favorite meal that tastes like home. 🧺 Ingredients (makes about 12 rolls) For the rolls: 1 large Wild Flight Farm cabbage 1 lb ground beef, pork, or turkey (or lentils for a vegetarian option) 1 cup cooked rice 1 small onion , finely chopped 2 cloves Wild Flight garlic , minced 1 carrot, grated Salt and pepper to taste For the sauce: 1 can (14 oz) crushed tomatoes or tomato sauce 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon dried herbs (thyme or oregano) ½ teaspoon ...
Read more
Farm-Fresh Coleslaw with Carrots & Cabbage A crisp, colorful, and tangy slaw featuring freshly harvested cabbage and sweet carrots — a perfect side for summer BBQs, picnics, or everyday meals. 🌱 From the Field Our green cabbage and imperfect carrots are crunchy, vibrant, and packed with nutrition. This refreshing slaw makes the most of their natural sweetness and bite, with a creamy dressing to bring it all together. 🧺 Ingredients (serves 6–8) 1 medium Wild Flight Farm green cabbage (about 6 cups shredded) 3 Wild Flight Farm carrots, grated 1 small red onion, thinly sliced (optional) ¾ cup mayonnaise (or Greek yogurt for a lighter version) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey or maple syrup Salt and freshly ground pepper to taste 🔥 Instructions Shred the cabbage finely and place in a large mixing bowl. Grate the carrots and add them to the bowl along with the onion. In a small bowl, whisk toge...
Read more