It’s week three of our Rootabaga Subscription! This week we’re introducing some sprouts from Greens of Haligonia to add a little something green and crunchy to the endlessroot vegetables available this time of year. We are using our sprouts for a Roasted Rainbow Beet Salad topped with sprouts, local goat cheese and maple balsamic vinaigrette.
This weeks subscription includes:
Sandwich Booster – Grown using certified organic seeds by Greens of Haligonia in Halifax, NS
Frozen Cherry Tomatoes – Certified Organic, grown by Taproot Farm in Port Williams, NS
Broccoli – Grown conventionally at Elmridge Farm in Centreville, NS
Rainbow Beets – Grown spray free at Elmridge Farm in Centreville, NS
Pears – Grown conventionally at Noggins Farm in Greenwich, NS
Sweet Potatoes – Grown spray free at Elmridge Farm in Centreville, NS
Onions – Grown spray free at Elmridge Farm in Centreville, NS
Mushrooms – Grown spray free by Valley Mushrooms in Hartsville, PEI
Buttercup Squash – Grown spray free at Elmridge Farm in Centreville, NS
Meal Plan January 20th to 26th
| Sunday | Roast Chicken with roasted beets and sweet potatoes |
| Monday | Leftover Chicken with Roasted Beet Salad (recipe below) |
| Tuesday | Broccoli & Mushroom Casserole |
| Wednesday | Left over casserole |
| Thursday | Stuffed Buttercup Squash |
| Friday | Pizza Night! (We love having pizza on Fridays, sometimes homemade, sometimes we order in. Usually if we make it at home it’s super simple with homemade crust, sauce made with the tomatoes we canned last summer, basil and fresh mozzarella cheese from Ciro Comencini (Roma Cheese) which you can find at Uprooted |
| Saturday | Oven roasted grape tomatoes and basil with haddock |
- 1lb beets
- 1 cup sprouts or pea-shoots - washed
- ¼ cup goat cheese
- ¼cup balsamic vinegar
- 2tbsp maple syrup
- ½ cup extra virgin olive oil
- Preheat oven to 425°F. Scrub beets to clean, trim stems. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a packet.
- Place foil packet on a cookie sheet and place in oven for about an hour. To check if beets are cooked, insert a knife into the largest beet, if the knife enters easily, they are done. Unwrap foil packet and let beets rest until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch cubes.
- For the vinaigrette, put all ingredients into a sealed container (I usually use a small mason jar) and shake until combined.
- To assemble the salad toss the beets with about half of the vinaigrette and arrange on two plates, top the beets with sprouts and then drizzle the remaining vinaigrette, crumble goat cheese evenly on each salad. Serve.
