This recipe was submitted by Caitlin Elberson in our 2014 We ♥ Local Beets Recipe Competition. Caitlin says, “I love this recipe because it seems to be a real people pleaser. I love serving it to diverse crowds and realizing that everyone enjoys it - adults with sophisticated palates as well as children who don’t even realize there are beets in it! This recipe is also special because all ingredients can be sourced locally in Vermont and/or organically, making it a treat that can really be enjoyed.”
This recipe was submitted by Peter Burns in our 2014 We ♥ Local Beets Recipe Competition. Peter says, “In addition to the marvelous earthy taste of this recipe, the pasta turns an amazing red after you mix in the pesto.” We think this pesto is great on bread and crackers too!
This recipe was submitted by Sarah Bhimani in our 2014 We ♥ Local Beets Recipe Competition. Sarah says, “This recipe is truly a locavore recipe as the majority of ingredients can be sourced locally. In addition, this is a fairly easy recipe to throw together, and the latkes taste great with a number of different toppings, such as homemade ketchup or applesauce, sour cream, or VT Creamery crème fraîche.”
Incredibly simple, and incredibly addictive, beet chips baked right at home are our new favorite snack. So simple that they almost don't warrant a recipe, yet impressive enough to please a crowd with their crunch. Since these are baked, the amount of oil needed is smaller than you might think necessary. Besides a little sea salt, feel free to branch out with other flavorings, like black pepper, rosemary or garlic salt. Yum!
A cheery twist on an already flavor-packed treat, these bars offer a wallop of zing. Look for local whole wheat pastry flour and maple syrup in our Bulk department!
Serve warm with butter and honey. If you are gluten-free, try making this recipe with gluten-free flour!
The chutney from this recipe goes well with other meats as well, such as chicken or turkey. The chutney will keep in the refrigerator for a couple weeks, or can be frozen for up to 60 days.
Rather than basil, this pesto recipe uses parsley and mint! If you have extra pesto, give it a try on some baguette or pitas.
The salsa in this recipe pairs well with more than just this dish - try it on fish or with chips too!