T&D Willey Farms

Organic Farm | Madera, California

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DOWN on the FARM
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First Friday of the month at 5p.m.
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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Roasted Beet & Escarole Salad

Adapted from foodnetwork.com

1 bunch Beets, washed, and trimmed
2 Tbls. extra-virgin olive oil
1 Tbls. balsamic vinegar
kosher salt and freshly ground black pepper
1 head Escarole
1/2 to 1 cup tender Beet Greens
1/3 cup walnut halves and pieces, toasted
3 oz. blue cheese, crumbled
1/3 cup sour cream
1 Tbls. Red Onion, finely minced
1/2 lemon, juiced

Preheat oven to 400 degrees F. Place beets in a small baking pan, drizzle with oil and season with salt and pepper. Add 1 Tbls. water to the pan, cover and bake until the beets are tender when pierced, about 45 minutes to 1 hour. When beets are just cool enough to handle, don a pair of kitchen gloves and remove skins. Cut beets into bite-size pieces, place in a large mixing bowl, stir in vinegar, allow to rest. While beets are roasting, prepare escarole. Remove the outer layers of dark green leaves and reserve for use in a soup, pasta or sauté dish. In a deep basin of water, wash all the leaves of tender, pale-colored heart of the escarole. Likewise with the young tender beet greens, preserving the large leaves for a cooked application. Use a salad spinner, or kitchen towels to dry escarole and beet greens. Tear these into bite-sized pieces. Add to the beets along with walnuts, toss to combine. To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add minced onions, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a bit of water, if you wish, to smooth out the consistency. Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Serves 3 to 4.

Find more recipes by produce: beets, escarole