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Located in Pocantico Hills, NY, Stone Barns is a laboratory for learning and catalyzing a culture of informed, healthy eating.

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By educating people about food and farming, we're encouraging the food citizens of tomorrow to make healthier life choices for themselves and the planet.

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Recipe

Roasted Beet Salad: CSA Week 11

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Ingredients

2lbs Manolo Beets
5 Tbsp olive oil
1 ½ cups lightly toasted walnuts, roughly chopped
2 heads fennel (large)
2 cups white wine vinegar
1 1/3 cup sugar
4 Tbsp salt
2 blood oranges
Juice of ½ lemon
1 tsp honey
½ tsp Dijon mustard
½ cup chopped or torn parsley leaves
¼ cup loosely packed torn mint leaves
salt and pepper to taste

Preheat oven to 400˚F.

Wash beets and place in a large mixing bowl. Toss with 1 Tbsp of oil and season well with salt and pepper. Place a double layer of aluminum foil on the counter and wrap the beets tightly. Place the package of beets on a baking tray and roast in the oven for 1 ¼ hours, or until tender.

Remove from the oven and allow to cool before peeling. When cool enough to handle, peel the beets and cut into 1 inch chunks. Set aside.

While beets are roasting, prepare quick pickle of fennel. Trim the fennel bulbs. Cut the bulbs in half lengthwise, remove the core and slice thinly across in 1/8 inch slices (you can use a Japanese mandolin.) Place fennel slices in a bowl. In a small pot, combine vinegar, sugar, and 4 tablespoons of salt. Bring to a simmer. Pour brine over fennel in a bowl and set aside to cool and pickle. (The pickled fennel can be kept in a container in the refrigerator for up to 3 months.)

For the vinaigrette, carefully peel the blood oranges with a sharp knife, being certain to remove as much of the white pith as possible. Cut segments of the orange between the white membrane separating each segment. Cut each segment in half and set aside. Squeeze as much juice out of the remaining orange scraps over a strainer set over a small bowl. Add the juice of half a lemon, the mustard and the honey and whisk to combine. Slowly whisk in the remaining 4 Tbsp of oil to form an emulsion. Season with salt and pepper.

In a large bowl, combine the beets, 1 cup of pickled fennel (drained), walnuts, orange segments and herbs. Add the dressing and toss well to coat. Adjust seasoning with salt and pepper to taste. Allow to sit for 10 minutes before serving.