*Market hours change to 4 days a week starting Wednesday, May 2. Visit our Farm Market page for more info.

Wondering how best to enjoy your market purchases? Try this tasty beet salad recipe created by farm-to-table culinary instructor, Rebecca Sornson (whom you may remember from Foraging For A Feast or Eat Your Weeds: An Introduction to Spring Foraging).

Beet Salad with Pesto Vinaigrette

Ingredients:
4-6 steamed beets
Toasted nuts or seeds (pumpkin, walnuts, pistachios, hazelnuts)
Crumbled cheese (goat cheese, feta, sliced parmesan)
Pesto Vinaigrette
1 cup packed greens (basil, arugula, chickweed, etc.)
½ cup oil
¼ cup acid (lemon juice, apple cider vinegar, etc.)
1 clove garlic

Directions:
First, make the salad dressing — place everything in a blender and give it a whirl.
Then, cook the beets and let them cool. Once cool, peel and chop the beets into wedges.
Next, toast the nuts/seeds for 8-10 minutes at 400 degrees (watch them carefully to keep from burning).
Finally, toss the beets with salad dressing to coat and add in the toasted nuts/seeds and crumbled cheese.

Let us know how you enjoyed the finished product!