Trips to the farmer’s market always lead to inspired dishes. While perusing the booths I tend to find myself overwhelmed by carrots, chard, cherries, onions of various types, peas, parsnips, herbs, and the list goes on. Where to start, and what do I want to make!? Always so many choices, and, because of a busy schedule, I’m wary of over doing it and finding my crisper a bit on the wilty side come next Saturday. So, I attempt to find two or three ingredients I find particularly vibrant and fresh. Today every farmer’s table offered bunches of colorful beets. Bulbous bouquets of bright oranges and yellows tied together with the deep purples and pinkish reds attracted my eye, and at 3$ a bunch, they became the center piece of my shopping trip.
I also discovered a new summer staple to my Satuday morning farmer’s market trips, scape. These delish little guys are the green tops of garlic bulbs, and like green onions, they have a more mild flavor than its more popular bottom half.
Before purchasing both ingredients I spent a few minutes talking with the farmers. Beets are more familiar to most in the canned jellied form, including my boyfriend, so my interest in making dinner from the vegetable resulted in a twisted face from him. A little persuasion, and a few cooking tips from a local grower and we were both sold. As garlic lovers the scapes were an obvious choice however without a friendly sellers advice and sampling, they would still remain a mystery to us. Point, talking with the local growers is the best way to get the most out of any farmers market trip, so speak up, ask questions!
Here is how I used my fresh rainbow beets and curly scape.
Roasted Rainbow Beet, Scape, & Sweet Potato Salad
1 bunch rainbow beets (5)
1 bunch scape (12-15 stems)
3 small golden potatoes
1 large sweet potato
handful of fresh rosemary (1/4 cup)
olive oil for drizzling (4 tblsp)
(I used golden potatoes left over in my pantry because I was trying to expand the dish for a larger group, & because they need to be used. Leave out or put in! It’s up to you. Lots can be added (or subtracted) from this dish, thats the fun of it!
Set oven at 350.
Clean all veggies really well. I don’t peel my potatoes and beets if I can help it in order to get the most nutrients and vitamins out of them.
Dice beets, potatoes, and scapes then arrange on a baking sheet. (for quicker clean up cover with tin foil)
Sprinkle with rosemary generously
Drizzle with olive oil. Salt & Pepper.
Put in oven for about 55 minutes or until desired tenderness of beets is achieved.
Remove from oven & cool.
I also made a light yogurt and lemony vinaigrette using fat free plain greek yogurt, 1/2 a lemon, red wine vinegar, and fresh parsley, all whisked together then tossed with the salad.