The Food Trust's

Headhouse Farmers' Market



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This Week's Recipe:

Salt-Roasted Beets


Fork chef Terence Feury creates a beautiful salad from these roasted beets, dressing them with a champagne vinaigrette touched with horseradish and pairing the beets with local goat cheese, toasted pecans and baby greens. How will you serve them?
 
Serves 4
 
1 pound each large red and golden beets
2 cups kosher salt
2 cups water
1 cup olive oil

Preheat oven to 375 degrees Fahrenheit.
 
Place red and golden beets in separate baking pans with 1 cup salt, 1 cup water and 1/2 cup olive oil in each pan. Cover pans with foil. Roast beets until tender when pierced with a pairing knife, at least 1 hour. Cool beets completely in salt. When cool, peel beets by rubbing them with a cotton cloth (something you're not too fond of).



Learn more: How to contribute your favorite farmers' market recipe

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