Our heirloom varieties of Candy Stripe and Golden Harvest Beets are sweet, flavorful and ideal for roasting. Roasting beets intensifies their flavor and sweetness while making their peels easy to remove. Roasting ahead of time allows you to have the beets already prepared to add to your favorite recipe.
Roasted Beets | 8 servings:
Scrub beets. Place on double thickness of foil and drizzle with water, olive oil, coarse salt and pepper. Wrap foil over beets and seal package tightly. Place on baking sheet and bake in 425 F (220 C) oven until tender, approximately 1 hour. Once cooled and easy to handle, use some foil or paper towel to gently rub off the peels, slice into quarters drizzle with remaining olive oil, basil, salt and pepper.
Roasted Beets are excellent in salads and are perfectly paired with nuts, yogurt, salty and soft cheese, citrus fruits, honey and horseradish.
A flavorful blend of ingredients makes this creamy, puréed soup perfect for an autumn luncheon or as the first course for a holiday gathering.
Prep Time: 30 minutes | Cook Time: 30 minutes
In a large sauce pan, add all ingredients excluding milk and nutmeg.
Bring to a full boil and then reduce heat and cook until carrots are tender, approximately 30-40 minutes.
Purée in a food processor. Return purée to the sauce pan over low heat. Stir in milk.
Serve warm and garnish with freshly grated nutmeg, if desired.
This simple salad is very pretty, especially when made with ATV Farms dark red beets which will color the apples pink. The beets can be roasted whole then peeled and cut up (best flavor), peeled, diced, and simmered until tender, or canned (quickest).
Serving Size: 1 cup | Servings: 4
Prepare ATV Farms beets. To roast, wrap in foil, place on rimmed baking pan (they may leak juice) in oven, anywhere from 300° F to 425° F. (Time will depend on size of beets and oven temperature, 30 minutes to 1 1/2 hours. Beets are done when easily pierced with a small sharp knife.)Cool slightly, remove foil, and rub or pull skin off. To boil, peel raw beets, dice and cover with lightly salted water. Bring to a boil, reduce heat, cover, and simmer until tender. Drain and cool.
Dice unpeeled apple. Coarsely crush peanuts. Add to beets. Toss with vinaigrette. Taste for seasoning and add salt and/or pepper to taste. Serve cold or room temperature.
TIP: Beets will keep a week covered and refrigerated. Roast them when using the oven for another recipe and save them to use when needed.
Enjoy fresh homemade carrot cake without having to start your oven and heat up the kitchen on those hot summer days.
Serving Size: 1 piece | Servings: 12 | Container: 3 quart slow cooker | Prep Time: 45 minutes | Cook Time: 2.25 hours
Prepare ATV Farms carrots by peeling and grating. Set the grated carrots aside.
In a mixing bowl, cream the sugar, eggs, water and vegetable oil together.
Add the flour, vanilla, baking powder, baking soda, and cinnamon. Blend just long enough to blend all ingredients.
Stir the grated carrots in by hand until they are evenly distributed.
Grease the inside of the crock from the 3 quart slow cooker. Pour in the batter and spread out evenly on the bottom of the crock.
Place four or five paper towels over the top of the crock and cover. Turn slow cooker on low and cook for 2 to 3 hours.
The cake is done when firm in the middle. Check by inserting a toothpick in the center. If done, the toothpick should come out clean.
Remove the crock from the slow cooker and place on a rack to cool before serving.
Cut pieces and remove from the crock. Serve with whipped topping or top with cream cheese frosting.
A delicious soup highlighting the flavors and sweetness of a variety of onions.
In a large stock pot, add olive oil and turn on medium-low heat. Slice yellow and red onions, halve the pearl onions. Slice the leaks into small rings and place in a bowl of cold water for at least twenty minutes. This will clean the leaks as they grow in very sandy soil. Cut off the tops of the fennel, and slice the bulb. (Save the tops, they have many uses!)
When the oil is heated, add the minced garlic and shallot with a pinch of salt. When they have become translucent, add the broth and raise the temperature to medium-high. Add in one or two sprigs from the fennel and all of the sliced onions. Lower the heat, cover and let simmer 20 minutes. Add spices and let simmer for another hour to hour and a half. If necessary, add more spices and let simmer another 20 minutes. Serve with provolone cheese and croutons.