Beet Salad

Beet Salad served on Fat Moon Salad Greens

Beet Salad served on Fat Moon Salad Greens

A good question to ask yourself when it comes to eating local is ‘what is my farmer eating this week?’ Not only do we eat seasonally, we also eat what is most abundant at our farm. This week, the first week of December, that would be beets and salad greens. Root veggies are delicious and sweet this time of year while salad greens have more body and texture than in the summer.

Your farmer also forgot a crate of about 30# of beets in the Apple Shed where they froze solid. Knowing they had only frozen, not thawed and frozen a few times, I assumed they were still good. We shared a few with friends and then baked about 15# by filling roasting pans and baking them for an hour. Now we have a huge bowl of beets in the fridge which we’ll be eating every day this week. Good thing we love beets!

Here’s what we had for supper on Sunday night with some pasta. Leftover, marinated beets were tossed with leftover pasta for hubby’s lunch the next day.

Beet Salad

4 large beets

1/2 red onion, finely diced

1/2 feta or goat cheese cubes

1/2 c. walnut pieces

1/4 c. olive oil

2 T. balsamic vinegar

salt & pepper

1. Cook the beets – I like to cook them in a roasting pan when I have the oven on for something else. Or you can boil them on the stove. Allow to cool and then peel & cube.

2. Toast walnuts on the stove

3. Mix all ingredients

4. Serve over a bed of Fat Moon lettuce

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About Fat Moon

Elizabeth is farmer, weeder, and owner of Fat Moon Farm in Westford, MA. Fat Moon sells locally grown vegetables and meat and hosts events that promote healthy lifestyles. Her favorite place is in the field at the farm and second favorite place is on a bike. Follow on Twitter @FatMoonFarmer
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