This salad can take at least two different directions. Tossed together with wheat berries or any other cooked grain it can be a heartymain dish. Or lay the squash and beets on top of a bed of lettuce for a lighter, more refreshing dish. It looks stunning either way! Ingredients 1 acorn or delicata squash,… Read more »
Simple ingredients make a satisfying dish in this easy recipe. Pre-roast the beets earlier in the week, when you have the oven on, then the dish will take only as long as the pasta boiling. Add the beet greens if you like, or save them for another dish. Try using cooked wheat berries in place… Read more »
Ingredients Directions Mix together yogurt, dill, garlic, lemon juice and salt and pepper. Thin out with water or broth to a pourable consistency if you’d like a cold beet soup or keep thicker for a salad. Add yogurt mixture to beets, mix gently and garnish with nuts and extra dill. Submitted by Sara Jones, Tucson… Read more »
Directions Mix equal amount of beets (boiled and cubed) and oranges (peeled and cubed). Add some lemon juice, some olive oil, salt and pepper, raisins, salt and pepper and some chopped cilantro or parsley. Mix well. Chill. Serve.
If you think you can’t get your kids to eat beets give this recipe a try! The texture ends up somewhere between a brownie and a cake, with the beets and applesauce adding moisture, replacing eggs and oil. The whole thing is surprisingly delicious. Ingredients Approximately 1 cup cooked, chopped beets 1/4 cup water approximately… Read more »
Ingredients 8 ounces beets, peeled and cut into slices, and the wedges cut in half so that nothing is bigger than a matchbook. 8 ounces carrots, cut into ¼ inch slices on the bias 1 ½ tablespoons olive oil Salt and pepper 1 ½ tablespoons minced green onion, onion or shallots Pinch sugar 1 tablespoons… Read more »
Steamed spring time vegetables covered with a quick and classic French béchamel sauce make an easy and delicious side dish. The technique for making this sauce is fairly straightforward and there is plenty of room for variation. Ingredients 2 tablespoons butter (or oil) About 2 tablespoons flour 1 cup liquid (milk, cream or soy milk,… Read more »
Ingredients 2 cups grated carrots and beets, mixed 1/3 cup granulated sugar 2/3 cup packed dark brown sugar 2/3 cup vegetable oil 2 large eggs ¼ cup yogurt 2 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground ginger 1 teaspoon ground cinnamon ½ teaspoon baking soda ¼ teaspoon salt Streusel topping: 2/3… Read more »
You can use thinly slivered raw fennel bulbs in this recipe or roast the fennel bulbs with the beets and chop into a large dice. Garnish with feta cheese if you like! Ingredients 1 cup wheat berries, rinsed 4 cups water 3 medium beets, root trimmed, washed 1 medium onion 2 cups chickpeas Zest and… Read more »
Another year is coming to an end, and we are reflecting on our 18 years of food, friends and community here at the Tucson CSA. This year was bittersweet: processing the loss of our friend and founder Philippe Waterinckx while reflecting on his legacy and the community he fostered. Things have changed so much since… Read more »