My trips to the Farmers Market the past few weeks have been so inspiring and heartwarming. To be in such a populated city like New York and have a relationship with so many of the farmers that work so hard to be at Union Square is truly a blessing. The farmers market more than ever gives me so much appreciation for how hard our local farmers are committed to their passion and I am so thankful for their dedication. Union Square Farmers Market is a community that brings the soul of our city together as does every farmers market around the world, I am sure. Recently, I have been honored to walk the market with my son who brings me great joy. Love sharing recipes, and getting excited about new vegetables like shishito peppers and fava beans.
The key to the abundance of wonderful beauty we get so excited to bring home is to make sure you create amazing dishes before it is too late. I am guilty for getting excited about every new vegetable forgetting I am mostly cooking for myself.
So, here is a wonderful, easy and quick recipe for beets which are now in abundance at the farmers market.
BASIL INFUSED ROASTED BEETS
Preheat oven to 350 degrees
5 medium beets – cut off the stems leaving approximately 1/2” on the bulb
2-3 springs of basil
1 tablespoon lemon zest
1/4 cup white wine vinegar (or white balsamic vinegar)
Wash well and place on a sheet of foil. Fold into a pouch to allow air to form. Do not wrap too tight.
Place in oven and bake for approximately 40 minutes.
Remove, open and let cool. Once cooled, preferably using gloves press each bulb gently and the skin should slide off.
Slice into 1/4” discs, place in a jar with a handle full of whole basil leaves and 1 tablespoon of vinegar. For this recipe I used a special basil vinegar from the Farmers Market. In place of this, mix in lemon zest.
Add a pinch of salt, shake and keep in fridge for unto 2 weeks.
Use in a salad, compliment as a side dish or enjoy as a sweet snack!