Beet Salad with Goat Cheese and Balsamic
Recipe Adapted from Love & Lemons
Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 4 servings
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
4 to 5 medium beets*
Extra virgin olive oil, for drizzling
2 cups salad greens, arugula or spring mix*
½ shallot, thinly sliced*
½ green apple, thinly sliced*
¼ cup toasted walnuts
2 ounces goat cheese, torn*
Microgreens, optional*
Balsamic Vinaigrette
Flaky Sea Salt
Freshly ground black pepper
Directions
Preheat the oven to 400°F.
Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and pinches of salt and pepper. Place the beets on a baking sheet and roast for 40 to 90 minutes, or until soft and fork-tender. The time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When they are cool to the touch, peel the skins. I like to hold them under running water and slide the skins off with my hands.
Let the beets cool and chill them in the fridge until ready to use.
Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.
Veggie-Loaded Vegetarian Stuffing
Recipe Adapted from The Natural Nurturer
Prep Time: 20 minutes
Cook Time: 1 hour
Yields: 12 servings
Ingredients
*Ingredients currently available at the Saratoga Farmers’ Market
16-18 ounce loaf of rustic sourdough or whole grain bread, cut into 1/2 inch cubes (10 cups) or favorite bread*
5 tablespoons olive oil, divided
1 1/2 cups finely chopped shallot or onion, about 3 large shallots or 1 onion*
1 1/2 cups finely chopped carrot, about 2 medium carrots*
1 1/2 cups finely chopped celery, about 4 stalks*
12-16 ounces cremini or white button mushrooms, stems removed and chopped small*
2-4 cloves garlic, minced*
1 ½ teaspoons salt, divided
3 teaspoons poultry seasoning
1 tablespoon balsamic vinegar, optional, but it gives the stuffing a deeper flavor that I love.
3 cups low-sodium vegetable , or whatever your favorite broth is
2 large eggs*
¼ cup chopped fresh flat-leaf parsley*
Directions
Preheat oven to 325℉. Spread cubed bread onto a baking sheet. Bake bread until mostly dried out and crisp, about 30 minutes, tossing half-way through. Once bread is done toasting, set aside to cool and increase oven temperature to 400℉.
Meanwhile, heat 3 tablespoons of oil in a large skillet over medium heat. Add shallot/onions, carrot, and celery, and cook until vegetables have begun to soften, about 3 minutes.
Add mushrooms to the skillet and cook until they have released all of their liquid and begin to brown, about 5 to 8 minutes. Add garlic, 1 teaspoon of salt, and poultry seasoning. Continue to cook another minute.
Add balsamic vinegar and scrape up any brown bits stuck to the bottom of the pan. Add 2 cups of broth and simmer for a few minutes to ensure all the vegetables are soft.
Add bread cubes to a large bowl then pour the vegetable and broth mixture over the top. Mix eggs and remaining cup of broth in a small bowl then pour over the bread and vegetable mixture. Add chopped parsley, remaining 1/2 teaspoon of salt, and pepper to taste. Mix very well, allowing the bread to soak up all the broth.
Grease a 9-by-13-inch casserole dish or baking pan with a tablespoon of olive oil. Place stuffing in the prepared pan. Drizzle the remaining tablespoon of olive oil over the top. Bake until the stuffing is set and the top is crunchy and golden brown, 30 to 35 minutes.
Enjoy warm or let cool completely and store covered in fridge for up to 3 days.
This week’s article: Thanksgiving Side Dishes at the Saratoga Farmers’ Market
The Saratoga Farmers’ Market is open:
Saturdays | 9:30 a.m. – 1:30 p.m.
Wilton Mall, Saratoga Springs
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