Roasted Beet, Shoot and Sprout Salad

Serve this salad with a slice of the focaccia on the side for a light lunch or dinner, or serve it as an accompaniment for a heartier meal. Serves 4.

1 TB apple cider or white wine vinegar
1 TB minced shallot (optional)
sea salt and freshly ground pepper to taste
1/4 tsp sweet paprika
pinch cayenne pepper (optional)
1/8 tsp ground cumin
1 TB freshly squeezed lemon juice
6 TB sunflower or extra virgin olive oil

4 small to medium roasted beets, chopped in 1/2 pieces*
2 cups mixed sunflower and radish shoots
1 cup sprouted beans
1/4 cup crumbled feta
1 TB toasted pine nuts

To make the dressing, combine the first 8 ingredients in a food processor. Taste and adjust seasonings to your liking. Toss together the beets, shoots, and sprouts. Sprinkle with cheese and pine nuts. Drizzle with desired amount of dressing.

*See instructions for roasting beets in the Storage & Use section at the top of the newsletter.

Radish Slaw

I found this recipe at the Marquita Farms website, located in California. They have a page dedicated to black Spanish radish recipes. They indicate that the cabbage is optional.

2-3 black Spanish radishes, scrubbed and grated
3 cups finely shredded cabbage
1 cup coarsely grated carrots, any color
1/2 cup thinly sliced green or red onion or shallots
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
2 tablespoons sunflower oil
2 tablespoons finely chopped fresh parsley, cilantro, or mint leaves

In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste.

Valentine Radish and Shoot Salad with Buttermilk Dressing

Serve this salad alongside your pizza with Champlain Orchards Marinara and Kaas cheese.

4 valentine radishes shredded
2 carrots shredded
1 cup shredded red cabbage
2 cups shoots

1/2 cup buttermilk
2 TB mayonnaise
2 TB cider vinegar
2 TB minced shallot or onion
1 TB honey

1 cup sprouted beans

Toss first four ingredients in a bowl. Whisk together all dressing ingredients. Toss veggies with desired amount of dressing and garnish with sprouted beans.

Fingerling Potato Salad with Sherry-Mustard Vinaigrette

Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.

1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper

2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2 chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots

Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.

Shoot Salad with Chiffonade of Beet and Radish

Adapted from To make this a main course salad, sprinkle on cubed baked tofu and serve with squash cornbread. Serves 6 as a first course.

5 tablespoons white-wine vinegar
2 tsp minced shallot
salt and pepper to taste
6 tablespoons olive or sunflower oil
1 tsp sesame oil (optional)
1 pound beets, cooked, chilled, peeled, and grated coarse

2 cups coarsely grated daikon radish
4 cups shoots, rinsed well and spun dry

In a small bowl whisk together the vinegar, shallot and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl toss the beets with one third of the dressing, in another bowl toss the radish with half the remaining dressing, and in a large bowl toss the shoots with the remaining dressing. Arrange the shoots, the beets, and the radish decoratively on 6 salad plates.

Sprouted Bean Salad with Roasted Beets

I adapted this recipe from the Food Network site. The original recipe is attributed to Sophia Wakefield of the Harvest Bakery and Cafe, Jackson Hole, WY. I added beets for color and variety.

2 cups sprouted beans
1 cup roasted beets, in a small dice
1/3 cup minced cilantro leaves
3 TB lemon juice
3 TB sunflower or olive oil
1 TB muchi (spicy) curry powder
Pinch organic cayenne pepper
2 tsp soy or tamari sauce
1 tsp minced garlic
3/4 tsp stone-ground mustard

Toss all of the ingredients together in a serving bowl. Serve immediately.

Parsnip, Shoot and Chevre Salad

There are so many excellent cooking blogs on the web these days. I find myself getting more and more ideas from these independent publishers. Today I found UK based Mostly Eating. It has a tasty sounding recipe for parsnip salad that I modified for today's newsletter. Serves 2.

2 small parsnips, peeled and julienned (or cut into very fine strips)
2 cups shoots
1 TB pine nuts
1.5 oz chevre

For the dressing:
2 TB sunflower oil
1 TB cider vinegar
1 tsp grain mustard
1 tsp minced shallot
2 tsp honey
pinch, dried crumbled thyme

Put the julienned parsnips and shoots together in a large bowl. Place a small pan over low heat. Put the pine nuts into a pan and toast over low heat until golden brown. Add the pine nuts to the other ingredients and finally add the crumbled goats cheese. Mix the dressing ingredients together with a fork. Pour dressing over salad and toss.

German Potato Salad

Adapted from, this potato salad is rich and delicious. Make sure to serve it warm. Serves 8-10.

4 slices bacon
2 tablespoons flour
4 teaspoons chopped onion
1/2 cup cider vinegar
1/3 cup water
1/4 cup honey
4 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon powdered dry mustard
1/2 teaspoon crumbled whole rosemary leaves
2 quarts cooked sliced potatoes, skins on*
1/2 cup chopped fresh parsley

Fry bacon until crisp. Remove from pan, drain and crumble. Add flour and onion to the bacon fat left in the pan. Stir in vinegar, water, honey, salt and spices. Cook only until mixture is of medium thickness. Add to potatoes, parsley and crumbled bacon. Mix carefully to prevent mashing the potatoes.

*Mix the potatoes and dressing when both are still warm for the best flavor absorption.

Sauteed Sprouted Bean Salad

You can throw this easy salad together while your quesadilla bakes in the oven. I used the same frying pan to save on dishes. Serves 4.

6-8 cups mixed baby greens and shoots, loosely packed
2 TB sunflower oil
1 garlic clove, smashed
1/3 cup sprouted beans
salt and freshly ground pepper to taste
1/4 tsp ground cumin
1 TB apple cider vinegar

Place greens in a salad bowl. Heat oil in a small to medium sized fry pan over medium heat. Toss in the garlic clove, and cook for 30 seconds. Throw in the beans, salt, pepper and cumin, toss to coat with oil and saute until the beans give up their fragrance, about 3 to 5 minutes. Remove from heat. Stir in vinegar. Pour over salad greens and toss to coat. Taste and season with more salt and pepper, if desired.

Celeriac Remoulade (Celery Root Salad)

This salad is a refreshing cool coleslaw-like salad. A food processor makes the job of grating the celeriac much faster.
* see tips for preparing celeriac in Storage and Use in the first part of this newsletter 1/2 cup mayonnaise
2 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
2 Tbsp chopped parsley
1 lb celery root - quartered, peeled, and coarsely grated just before mixing
1/2 tart apple, peeled, cored, julienned
Salt and freshly ground pepper

Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

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