We are honored to feature a recipe from local cookbook author and real food advocate, Joanne Neft. She recently released a new cookbook, “The Art of Real Food”.  Joanne is an integral member of the Placer County agricultural community and a leader in the local food movement. Twenty years ago, she opened the first Foothill Farmers’ Market and within three years, six more markets were opened in Placer County. Fifteen years ago, Joanne founded the Mountain Mandarin Festival which attracts tens of thousands of attendees every year.

The Art of Real Food features recipes made from farm-fresh, organic and seasonal ingredients. Purchase a copy of this wonderful cookbook here.

This delightful beet and cucumber salad comes from her book and will give you the added zing to your spring/summer dinners. The sweetness of the beets complements the crunch of the cucumber and the creaminess of the goat cheese.

Yield: serves 4

Roasted Beet Salad with Cucumber from “The Art of Real Food”

Ingredients:

• 1 pound beets
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups Persian cucumbers, sliced ¼-inch thick
• 2 ounces goat cheese
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• Dill sprigs for garnish

Instructions:

Preheat oven to 400ºF.

Place beets in a roasting pan, coat with oil and season lightly with salt and pepper. Cover with foil and roast 25 to 35 minutes, until fork tender. Let cool slightly and peel off skins, trim ends and slice into wedges.

Toss with remaining ingredients and serve. Garnish with dill.

Enjoy these other beet recipes:

Caramelized Beets with Garlic by Farmgirl Fare.

Whole Wheat Spaghetti with Beets, Brown Butter, Walnuts by Lick My Spoon.

Roasted Beets with Creamy Koji Sauce by Mrs. Donabe’s Rustic Japanese Kitchen.

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