Beet the Heat Salad

Beets are so beautiful, and their earthy flavor pairs fabulously with the tart creaminess of fresh chevre and a few salad greens. If your beets have the greens attached, you can chop them and add them to the salad (stems removed).

Preparation

Scrub and roast the beets in a 400F oven for an hour, or until a fork pierces through easily.
Cool twenty minutes, then rub skins under cold water to remove.
Cut into cubes and toss with a vinaigrette of olive oil, cider vinegar, a pinch of sugar, salt and pepper.
Add 1/2 c. toasted pecans and let sit one hour or more at room temp.
Arrange salad greens on plates, top with beets and crumbled chevre.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

Testimonials

Del Carmen has been a vendor for Fair Shares since 2009. We have developed a quality relationship based on trust. Our communications have been seamless. In addition, Fair Shares and its members have been great marketers for our products.  As a (very) small business, we are unable to advertise or market our products, so we have to rely on word of mouth.  Many of our customers are, were, or know Fair Shares members who have recommended our products.

Del Carmen has also benefitted from valuable ideas for use of existing products and suggestions in product development from the Fair Shares community.  I go to them for feedback, knowing I will get good, reliable and useful information.

We thank you, Fair Shares, for your support and commitment to del Carmen. We wish you much continued success.  After all, your success also helps the success of del Carmen and other local vendors and farmers.

Estie Cruz-Curoe, del Carmen Beans, St. Louis, MO