Beets, Carrots and Hakurei Turnips in Lime Vinegrette

[stultiloquentia]

This recipe came with my first share this week:

5 medium beets
4 medium carrots, sliced diagonally
4 medium hakurei turnips, cubed
1/4 cup vegetable oil
3 Tb lime juice
2 Tb chopped cilantro or dill
2 garlic scapes or 2 stalks green garlic, minced
salt to taste

Cook beets whole, skin and all until you can easily put a fork in. Drain and put in cold water until cool enough to rub skins off and cut up. Steam carrots until tender-crunchy. Cube turnips. (Greens from the beets and turnips can be saved and sauteed up with some garlic for another tasty addition to your meal.) Combine dressing ingredients. Put veggies in a bowl and toss with dressing. Chill.

Courtesy of Red Fire Farm (more recipes on their site).

CSA salad!

[rosefox]

We picked up our first farmshare on Thursday! It was very exciting. There was enough there to make the base of a lovely salad. With bacon, egg, and poached chicken added for protein, it was a tasty and satisfying meal for four.

From the farmshare:
1 head of lettuce, washed, patted dry, and torn into forkable pieces (my only requirement of a salad is that I not have to shove giant leaves or pieces of leaves into my mouth)
1 bunch of arugula, ditto
7 or so small white turnips, julienned

From the market:
3 pears, julienned
2 eggs, hard-boiled and chopped
8 slices of bacon, fried crisp and crumbled
4 chicken breasts, poached in chicken broth and tarragon and then diced

Dressing:
Juice of 3 lemons
1-2 tsp mustard
Olive oil
Salt
Pepper

On the side:
Sugar snap peas, strings removed, served whole, raw, and cold

Result:
Win!