JUNE FOOD FESTIVAL: SPRING BEETS
Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
Beets are rich in phytochemicals. Phytochemicals, biologically active compounds in plant foods, give plants their colors and flavors. Betanin is the phytochemical in red beets that gives them their bright red color. Betanin, like other phytochemicals, may have antioxidant and anti-inflammatory properties.
Try new beet varieties. Red beets are the most common variety found in stores, but these root vegetables come in a range of colors including purple, pink, golden, white and striped. The different colors of beets indicate an array of phytochemicals.
Our Culinary Team has shared one of our signature Beet recipes for you to make at home this season!
Beet & Carrot Salad
- 2 medium beets
- 1 Tbsp + ¼ cup olive oil
- 1 large carrot, peeled and shredded
- 1/3 cup golden raisins
- ¼ cup fresh parsley, chopped
- ¼ cup lemon juice
- 2 Tbsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- Prepare the beets. Preheat oven to 375. Clean and trim the beets, drizzle with 1 Tbsp olive oil, and wrap with aluminum foil. Bake in oven until tender, approximately 45-60 minutes. Remove from oven and when cool enough to handle, peel by using a dishtowel to rub off the skin. Dice.
- Prepare the dressing. Add lemon juice, ¼ cup olive oil, mustard, garlic, salt, and pepper to a jar and whisk until combined. Remaining vinaigrette will last up to two weeks in the fridge.
- In a large bowl, combine prepared beets, carrot, raisins, and parsley. Toss with dressing and serve immediately.
Katchkie Farm in Kinderhook, NY is dear to our hearts, not only because that is our local, organic farm; but because it allows us to educate children on food and where it comes from via the Sylvia Center. Katchkie Farm has recently become one of our wedding venues.