We braise local red beets until their skins easily slip off, slice them thinly and add shaved local fennel and fresh herbs from Red’s Quality Acre, and a citrus vinaigrette that’s bright and tangy. This salad can be eaten with anything and is so nutrient dense and satisfying. If you’re not a beet fan – TRY THIS. You might just be a convert. This dish can be eaten right out of the fridge and is still delicious at room temperature. Serve with all of this week’s dishes and a dollop of hummus.
$9 / pint
$18 / quart
Local Red Beet* | Local Parsley* | Local Cilantro* | Local Fennel* | Lime* | Lemon* | Maple Syrup* | Greek Sparta Kefalas Extra Virgin Olive Oil* | Black Pepper* | Sea Salt (* = ORGANIC)