Wednesday Farmers Market at Everett Station


Serves 4-6

6 medium-sized fresh beets, scrubbed and thoroughly washed
1/3 cup extra virgin olive oil
2 tbsp sherry vinegar
Sea salt and cracked black pepper to taste
Fresh herbs of your choice. I used celery leaves, chervil and chives
Nasturtium garnish(optional)

  • Directions
  • Blanch beets in boiling water for 5-6 minutes. Plunge into bowl of ice water to stop cooking process.
  • Drain and peel beets when cool enough to handle.
  • Very thinly slice beets using a variety of shapes to add dimension to your salad.
  • Drizzle olive oil and vinegar onto chilled serving plate
  • Place sliced beets atop the oil and vinegar.
  • Sprinkle with sea salt and cracked black pepper to taste.
  • Sprinkle with herbs and garnish, if desired with nasturtium flowers.

Variation: Top with crumbled bleu or goat cheese and toasted pecans for a beautiful summer lunch.

Dana Daniel chef/owner/caterer at Dana’s Recipe, working also at HopeWorks Social Enterprises in Everett. Dana loves sharing how to prepare locally grown food, in season, where she lives.