This week we got beets for the second time. That was my choice. I swapped the mixed salad greens from the farmer’s choice for these beets. That’s because beets are one of my favorite spring/fall crops, and the lettuce in my small garden is going well on its own. As always, I appreciate root vegetables with their greens attached as they are a two for one bargain. I also was happy to swap in the beets because I saw the fennel on the farmer’s choice list. Fennel is great raw or cooked. The whole plant is edible, but most people focus on the bulbs. The flavor is truly unique, slightly sweet a delicate hint of anise. Fennel pairs very well with beets in one of my favorite spring salads. We also got sugar snap peas for the second time. Sugar snap peas are also great raw or cooked. Rounding out the share this week is a nice head of green cabbage.
A couple ideas that are running through my head include a roasted beet and raw fennel salad with mint and a slaw using the cabbage and some fennel.
Beet, Fennel and Mint Salad
Roasted beets, shaved raw fennel and julienned fresh mint work so well with each other. Tie them all together with an orange vinaigrette and you have a wonderful salad.
