We still have lots of flavorful beets in the farmstand! Stock up and try this tasty recipe...Makes a great, satisfying lunch!
Preheat oven to 425 deg. F. Grease or line a baking sheet with parchment.
Peel and slice 1 lb. beets. Toss with 1 TB olive oil and a pinch of salt. Spread out in a single layer on the baking sheet. Roast 20-25 minutes until fork tender, turning beets over once, halfway through.
Wash 1 lb. arugula or mustard greens.
Wash and strip the leaves from 3 6”-stems thyme.
Whisk together 3 TB apple cider vinegar, 1 1/2 TB olive oil, 1 tsp. prepared grain mustard, thyme, a pinch of salt, and a pinch of coarsely ground black pepper.
Toss the greens and dressing and let sit while beets are roasting.
Peel and thinly slice 1 red onion.
Peel and mince 1-2 cloves garlic.
Wash and mince a handful of fresh parsley leaves.
Non-Dairy: Purée 2 cups cooked fava beans, 1 TB olive oil, minced garlic, minced parsley, 1 TB apple cider vinegar, 1 TB water, and 1/4 tsp. salt. Adjust seasonings to taste.
Dairy: Mash minced garlic and parsley into 8 oz. crumbled goat cheese and 2 TB water.
Split and toast 4 traditional or gf buns or 8 slices traditional or gluten free bread.
Spread bean purée or goat cheese on cut side of the bottom half of a bun or four of the bread slices. Top with roasted beets, dressed greens, red onion slices, and bun top or second slice of bread.