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734 35th Avenue North

Creston, BC V0B 1G1

Phone: 250-428-6571

 

laura@cartwheelfarm.com

nigel@cartwheelfarm.com

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Creston Valley Farmers' Market

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1420 Northwest Boulevard

Creston, V0B 1G6

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CHIOGGIA BEET & BALSAMIC SALAD

A bonus to having flavourful greens is that making a salad with them is that much easier… there is just less need to dress things up. But if you are hoping to put on a pretty show, few veggies provide the instant impact of a candy-striped Chioggia beet. We find that halving the beets, laying them cut side down, and slicing thin half moons is the simplest way to get them into a salad. Their earthiness pairs well with equally earthy walnuts or hazelnuts. Creamy feta or goat cheese and a tangy dressing round it all out.

PREP TIME:  15 minutes                   COOK TIME: 0 minutes                   TOTAL TIME:  15 minutes

SALAD INGREDIENTS:

  • Chioggia beets, thinly sliced              

  • Salad greens, washed                                                        

  • Toasted nuts (hazelnuts are best!)     

  • Scallions, thinly sliced 

  • Crumbled cheese (feta or similar)  

 

DRESSING INGREDIENTS:

  • 1 Part Dijon Mustard                          

  • 2 Parts Balsamic Vinegar                   

  • 1 Part Maple Syrup or Honey             

  • 4 Parts Olive Oil                                 

  • Salt and Pepper, to taste

INSTRUCTIONS:

  • Combine the mustard, balsamic vinegar, and sweetener. Slowly whisk in the olive oil. Season.

  • In a salad bowl or on the plate create a bed of greens. Then layer the beets, nuts, cheese, and scallions. Dress.