Whole food cooking doesn't stop at the stem. This baby beet salad uses both the sweet bulb and the nutrient-dense leaves for a summery salad we couldn't wait to share.
The recipe comes from Full Moon Suppers, an utterly charming new cookbook by the founder of Salt Water Farm Cooking School, . Growing up on a farm on the coast of Maine -- where food was central to family gatherings -- taught this chef all about making the most of the seasons; not just by using what is growing at the moment, but finding delicious, creative ways to waste as little of it as possible.
Learn to make Annemarie's beet salad recipe below, just in time for beet season in a few short weeks, then grab a copy of Full Moon Suppers and let it inspire your cooking for seasons to come...
Young root vegetables with small, tender greens should be considered whole ingredients. The greens are treated differently from their roots, but they are just as edible. Clean them thoroughly and cook them just enough to wilt them. At this young stage, their flavor is earthy and sweet.
The post Beet Salad From Full Moon Suppers at Salt Water Farm appeared first on The Chalkboard.
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