spring onions Tag

Beets are new to our shares this week, so I thought it would be fun to showcase these nutrient rich root veggies in a simple salad.  Roasting them only enhances their sweet earthy flavor. This salad can be made ahead of time and is best when given time to chill and marinate.  It can be served alone, as a side, or on top of greens.

Roasted Beet Salad

1 bunch beets, bulbs only
1 green garlic, white part only
1 spring onion, bulb only
2 Tbsp olive oil or avocado oil
1 Tbsp balsamic vinegar
1 tsp lemon juice
½ tsp lemon zest
½-1 tsp honey or maple syrup
½ tsp sea salt
Pinch black pepper
1 tsp finely chopped fresh chives


  • Clean beet bulbs. Wrap each bulb in foil and roast in 400°F oven for 30-45 minutes.

  • Time will vary depending on the size of the beets.  They should be fork tender when done.  Larger beet bulbs may need up to 60 minutes of roasting time.
  • Remove from oven and open foil. Allow to cool for 20-30 minutes.
  • Peel (they should rub right off) and cut into cubes. Place in a medium bowl.
  • Thinly slice green garlic and spring onion and mix in with beets.

  • Combine oil, vinegar, lemon juice, lemon zest, honey/maple syrup, salt, and pepper in a small bowl or mason jar. Mix well.
  • Pour dressing over beet mixture and mix until beets are well coated.
  • Garnish with chives.
  • Store in an airtight container in refrigerator.
  • Serve as a side or over a bed of fresh salad greens.

**Feel free to also add a crumbled cheese like goat or feta (or try the Birchrun Hills Farm Blue Cheese from this week’s cheese share) and some toasted nuts like walnuts or almonds.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

According to Ayurvedic tradition, every meal should contain all six tastes: sweet, sour, salty, bitter, astringent, and pungent. Leaving one out will leave us unbalanced and under-nourished. Have you ever felt unsatisfied at the end of a meal, even though you are completely full? You were probably missing one of these key tastes.

We obviously don’t have a problem getting in the sweet and salty, but I know I shy away from the bitter. However, bitter foods have tremendous health benefits. They have a drying and cooling effect on our bodies (and what could be better in the recent heat and humidity?). They cleanse and detoxify our immune systems. They also help to manage food cravings.

I have to admit, I’ve been nay saying escarole for a while now – its bitter taste didn’t appeal to me and with so many other vegetables to choose from, it has been easy to leave escarole off the plate. But this week, I was reminded of the Ayurvedic taste-balancing philosophy, and was inspired to face my escarole fears.

Typically, escarole is eaten cooked, which diminishes its bitterness, but I couldn’t bear the thought of preparing a hot dish in this weather. This salad balances the bitterness of escarole with sweet fennel and oranges, pungent chive blossom vinegar, and rich olive oil.

Escarole Salad with Fennel and Orange

Chop or tear the leaves of one head of escarole, removing any yellowed outer leaves, much like you would a head of lettuce.

Cut off the stalks and bottoms of three bulbs of fennel, thinly slicing the bulbs across their width. To supreme (a fancy chef word for section) two oranges, first peel them with a paring knife, making sure to remove the white pith. Holding an orange over a bowl to catch the juice, slice between the white membranes of each segment, lifting the slice of orange out with the knife.  Save the juice and toss orange segments with the fennel and escarole.

In a small bowl or measuring cup, whisk together reserved orange juice with two tablespoons chive blossom vinegar*, ¼ cup olive oil, one teaspoon salt, ½ teaspoon fresh ground pepper. Pour the vinaigrette over salad and toss.  

*To make this simple infused vinegar, stuff a jar full of cleaned chive blossoms. Pour distilled white vinegar over the blossoms and leave to steep for at least one week. If you don’t have it or can’t make it, replace the vinegar in the salad recipe with white wine vinegar and add a sprinkle of chopped spring onions or whole chive blossoms to the salad.

Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.