Market Beet and Goat Cheese Stacked Salad

Recipe by  Liz Houck

Recipe by Liz Houck


yields 2-3 salads

1 batch roasted beets, cooled (recipe below) (Found from most of our farmers)

1/2 cup micro-greens or arugula (check out Farmbox Greens at the market)

4 oz log fresh goat cheese (Sunny Pine Farm and Left Foot Farm)

1 batch orange sherry vinaigrette (recipe below)


1) Toss the micro-greens or arugula in the dressing.  Slice the goat cheese log into small disks about 1/4 inch thick.  Layer the salad on small serving plates.  Beet, cheese, greens, beet, cheese, greens, beet.

2) Drizzle any additional dressing on top of the salad and season with salt and pepper to taste.





3 large beets, peeled, and cut into 1/2 slices

2 T. olive oil

1/2 t. salt

1/2 t. pepper

1 t. fresh thyme leaves


1) Pre-heat the oven to 400 degrees. 

2) Clean and peel beets (careful they can dye your clothes so be sure to wear an apron or something you are keen on replacing soon!).  Slice the beets into 1/2 inch slices.  Toss beets with the olive oil, salt, pepper, and thyme.

3) Arrange beets on a pan and place in the oven for 20-25 minutes.  Turning 2 times half way through (don’t use your favorite white spatula though – unless you want it to become your favorite pink spatula!).  You will know the beets are done when they are tender to the touch.

4) Remove beets from oven and allow to cool.  You can stop here and place them in the refrigerator overnight if you like and make the rest of the salad just before serving.




2 T. fresh squeezed orange juice (about 1/2 an orange)

1 T. sherry vinegar

1/4 t. salt

1/4 t. pepper

1/2 t. fresh thyme leaves

1 T. finely minced shallots (about 1/2 small shallot)

2 T. olive oil


1) Place all ingredients except the olive oil in a bowl and whisk to combine. 

2) Whisk the in the olive oil.  You can add more to your liking if you prefer your dressings on the less acidic side.  Try adding an additional 1/2 tablespoon at a time up to 2 more tablespoons.  Add additional salt and pepper to taste. 


Rhubarb-Strawberry Fool

The name comes from the French word fouler, which means to mash. And that’s what a fool is – mashed-up fruit, sitting pretty in a parfait glass.

  • 1 ¼ pounds rhubarb, trimmed of leaves, chopped into ½-inch pieces (4 to 5 medium stalks rhubarb), or 4 cups frozen rhubarb
  • 1/3 cup honey
  • 1/8 cup water
  • 2 tablespoons pomegranate molasses (optional but nice)
  • ¼ teaspoon freshly squeezed lemon juice (a slight squeeze of ½ lemon)
  • 1 ½ cups 2 % or “traditional” full-fat plain Greek yogurt
  • 1/3 cup confectioners’ sugar, plus more to taste
  • 12 to 15 strawberries, hulled and sliced thinly
  • Fresh mint or basil leaves, for garnish (optional)

In a medium saucepan, combine the rhubarb, honey, and water and bring to a boil. Cover and cook over medium heat, stirring occasionally, until the rhubarb breaks down, 10 to 15 minutes. 

Uncover and cook, stirring often, until the liquid has evaporated and the rhubarb is thick and jammy, an additional 10 minutes. Transfer the rhubarb to a bowl and refrigerate until chilled through. 

Menawhile, place the yogurt in a medium bowl, along with the confectioners’ sugar, and whisk vigorously. The yogurt will loosen and whip quite readily. Taste for sweetness, and add more sugar as needed.

When ready to assemble, add the pomegranate molasses (if using) to the chilled rhubarb, as well as the lemon juice, and stir well. 

Spoon 1/8 cup of the rhubarb into the bottom of six wine or parfait glasses. Layer with one sliced strawberry and 1/8 cup of the whipped yogurt. Repeat with an additional 1/8 cup of rhubarb, followed by one sliced strawberry and a topping of 1/8 cup of whipped yogurt. 

Garnish with additional strawberry slice and/or mint or basil.

Makes 6 servings. 

Recipe source: “The Meat Lover’s Meatless Celebrations” by Kim O’Donnel

DIY Natural Dyes for Colored Eggs

How to make Natural Dyes for Eggs

Per cup of water use:

  • 1 cup chopped purple cabbage — makes blue on white eggs, green on brown eggs
  • 1 cup red onion skins — makes lavender or red eggs
  • 1 cup yellow onion skins — makes orange on white eggs, rusty red on brown eggs
  • 1 cup shredded beets — makes pink on white eggs, maroon on brown eggs
  • 2 tablespoons ground turmeric — makes yellow eggs
  • 1 bag Red Zinger tea — makes lavender eggs

→ Add 1 tablespoon white vinegar to every cup of strained dye liquid

→ For every dozen eggs, plan on using at least 4 cups of dye liquid

How to Make Naturally-Dyed Easter Eggs


Makes 1 dozen eggs

1 dozen hard-cooked eggs, room temperature, or white and brown eggs, preferably not super-fresh
4 cups dye liquid made from any of the following:

  • 1 cup chopped purple cabbage per cup of water — makes blue on white eggs, green on brown eggs
  • 1 cup red onion skins per cup of water — makes lavender or red eggs
  • 1 cup yellow onion skins per cup of water— makes orange on white eggs, rusty red on brown eggs
  • 1 cup shredded beets per cup of water— makes pink on white eggs, maroon on brown eggs
  • 2 tablespoons ground turmeric per cup of water — makes yellow eggs
  • 1 bag Red Zinger tea per cup of water— makes lavender eggs

1 tablespoon white vinegar per cup of strained dye liquid
Neutral oil, such as vegetable or grapeseed

Pour the amount of water you need for the dye you're making into a saucepan — you can make 4 separate batches of different colors or 1 large batch of a single color; follow the ratios given above for each ingredient to make more or less dye.

Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil. Turn the heat down to low and simmer, covered, for 15 to 30 minutes. The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature. (I put the pot on my fire escape and it cooled off in about 20 minutes.)

Pour the cooled dye through a fine-mesh strainer into another saucepan (or into a bowl then back into the original pan if that's all you have). Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.

Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.

Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached. Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.

Recipe Notes:

You can also start with raw eggs and cook them in the dye bath as described in this post on Onion-Skin Eggs. I found that with dyes like the Zinger tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.

This Recipe is from The Kitchn. For more recipes check out their webpage.