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Roasted Beets  (
4-6 beets, peeled and halved or quartered
2 tablespoons olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon black pepper
1 tablespoons unsalted butter
4 scallions or spring onions
     Preheat oven to 425° F. Place the beets on a large baking pan and toss with the oil, salt and pepper.  Transfer to the oven and roast until tender and browned, about 1-1/2 hours. Add the butter and garnish with the scallions.  Transfer to a large serving platter.

Shredded Beet Salad  (Martha Stewart Living) oh yuck

  • 2 tablespoons rice vinegar
  • Juice of 1/2 lime
  • 1 tsp sugar
  • Coarse salt and freshly ground pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 pound red beets, peeled and grated
  • 1/2 pound carrots, peeled and grated
  • 1/2 cup thinly sliced basil leaves
  • 2 tablespoons finely shredded fresh flat-leaf parsley

     In a large bowl, combine the vinegar, lime juice, sugar, and a large pinch each of salt, and pepper. Whisk to combine. Gradually whisk in oil. Add beets, carrots, basil, and parsley. Toss to combine. Taste and adjust for seasoning.




4744 Bryan Station, Lexington, KY