A little update on a dish we’ve made a few times at the farm. This time, instead of roasting the beets, I boiled them. It was a LOT easier, and the skins came right off when I peeled them (wearing gloves, natch). I also added turnips to the salad this time around. I think everyone quite enjoyed it! Here’s the link to the original recipe for Beet and Goat Cheese Salad with Cilantro and Pickled Onions, over on our archives.
