We’ve gotten a lot of requests around here for the Farm Party recipes. And what I think that really means is GIVE US THE BEET RECIPE! It is clear from this photo that a Farm Party dinner makes a guy happy. I posted the Kamut® recipe a few weeks ago, another favorite at the party. Now, let me give you the beet.
I will also tell you the story of how our beet salad came to be.
First we got a group of about six or seven EVST Grad and undergrad students and two Youth Harvest teens who have spent their summer up at the PEAS Farm. These folks have seeded, planted, harvested and weeded and weeded (and did I mention weeding?) to bring food to the Missoula Food Bank, their faithful CSA members, and all of our Mobile Market patrons at (mostly) senior affordable housing around town. Farm Party is a way for these students to team up and show the community what they’ve been up to. It’s a proud moment.
Tuesday before the party, the interns and Youth Harvesters harvested the beets and onions (and many other ingredients). Wednesday, the Farm to School staffers whisked the beets and onions to the Missoula County Public School’s Central Kitchen, where they have fancy machines like the robot coupe that chop and slice the veggies REALLY FAST.
Then, to the UM Catering kitchen, where they are roasted in the oven to perfection.
Then, to the First Presbyterian Church commercial kitchen where they are cooled overnight (because you don’t want to melt the cheese) lovingly combined by the PEAS Farm students and Youth Harvest teens the morning of the Farm Party with a simple dressing and delicious Lifeline Farms Feta-U-Beta.
So, without further ado, here’s the recipe!
Farm Party Beet Salad
- 4 medium sized beets (should be around 1.5 lbs or 4 cups cubed beets)
- 1/2 a medium Walla Walla onion
- 1/4 cup safflower oil (or any oil you enjoy, at home I would use olive, but Safflower is definitely more local, if more refined)
- 4 oz feta (we used Feta-U-Beta from Lifeline Farms to keep it local and organic — whoop whoop!)
- Salt to taste
Preheat oven to 375 degrees.
Wash the beets and remove tops if still attached (and feel free to use for another dish!). Peel and chop beets into bite sized pieces. Chop coarsely, about the same size as the beets.
Place beets and onions on a large cooking sheet (or two, best not to crowd the veggies). Cook until fork tender, approximately 20 – 30 minutes.
Let the beets and onions cool enough so that they won’t melt the cheese when you toss it all together.
While the beets are cooling, combine the crumbled cheese, safflower oil, and salt.
Once cooled, combine all ingredients together and serve!