The Beet Goes On….

The market is collecting recipes to publish a cookbook in for the 2011 Holiday season.

The recipes will feature the products sold at the market. Please share a favorite recipe and a picture if possible.

You may give your recipe to Amy at the Saturday market and in return she will give you 3 market bucks. Amy is at the information booth.

This week’s recipe features beets and the recipe is from Yael and Zuriel Bernier of Bernier Farms.

Baby Beets with Balsamic Vinaigrette

3 pounds of baby beets (different varieties produce a colorful salad)
Balsamic vinegar
olive oil
salt and pepper to taste

Boil or steam beets until they are tender. Run under cold water to stop cooking and slip off beet skinds. Dice beets into small cubes. Drizzle balsamic vinegar and oilve oil over beets and toss until mixed. Add salt and pepper to taste.