Raw Beet Salad
Raw Beet Salad
from How to Cook Everything Vegetarian by Mark Bittman
1 to 1.5 pounds of beets, peeled and shredded
2 large shallots, peeled and minced
2 teaspoons dijon mustard
1 tablespoon olive oil
2 tablespoons of sherry or other strong vinegar
1/4 cup parsley leaves
1 sprig of tarragon (optional)
- Place the beets and shallots in a bowl
- Combine with the other ingredients. Flavor with salt and pepper.
- Serve!
Fresh sheet
The C.S.A. farm stand will re-open for the season on February 7th! We will be open Tuesdays and Thursdays 2 p.m. until 7 p.m.
Available produce: Salad greens, Lacinato kale, Red Russian kale, collard greens, beets, carrots, garlic, leeks, spaghetti squash, Yukon Gold and Caribe potatoes, brussel sprouts, and Rainbow chard
Available local meats: eggs, ground lamb and lamb chops, whole chicken, pork sausage (italian and breakfast) and pork chops, ground beef and beef steaks
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Flowers available for Weddings, Parties and special events.
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