Nose To Tail Beet Recipe

by Jennifer Percy

Member Jennifer P created this hearty recipe using goods from week 1 and 2. Delicious warm, may be served chilled as well.

1 – 2 tbsp olive oil
1 bunch young beets with greens
4 or more garlic scapes (to taste) chopped
1 bunch scallions white and green parts separated
Fresh herbs of choice such as parsley or dill, to taste
Balsamic vinegar or a balsamic vinaigrette dressing – as much or little as you like
Cloumage- optional
Fresh black pepper & salt to taste

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