This recipe was provided by chef Adam Anderson, formerly of Lucia's restaurant in Minneapolis. It uses local, seasonal ingredients - many of which are found in this week's farm shares across Minnesota and Wisconsin.
Roasted Carrots, Golden Beets and Green Beans with Crispy Chard and Fresh Chevre
Serves 4-5
Ingredients:
- 1 Bunch Green Top Carrots, trimmed and peeled (leave an inch of the green top)
- 5 Med.-Lrg. Golden Beets, steamed just to fork tender and peeled
- 1 Lb. Green Beans, cleaned
- 2 Tbsp. Fresh Thyme, chopped
- 1 Tbsp. Fresh Rosemary, chopped
- 1 Lb. Chard, washed and stems removed (save the stems)
- 2 Tbsp. Garlic, minced
- 1 Tsp. Chili Flakes
- 4 Tbsp. Olive Oil
- ½ Cup Balsamic Vinegar
- 2 Tbsp. Dijon Mustard
- 1 Cup Olive Oil/Canola Oil Mix
- tt Salt and Pepper
- 1 Cup Chevre
Preparation:
- Preheat oven to 400°F.
- Place an empty sheet pan in oven for 10 min. or until very hot.
- Roughly chop chard into edible pieces. Toss with 2 tbsp. olive oil, garlic, chili flakes, salt and pepper.
- Place the chard mixture on the preheated sheet pan and roast in oven until crispy, but not burnt.
- Meanwhile, cut carrots lengthwise and cut each beet into wedges. Toss prepped carrots, beets and green beans with the thyme, rosemary, 2 tbsp. olive oil, salt and pepper. Lay out on a sheet pan and roast in same 400°F oven as the chard until nicely roasted.
- Once chard and vegetable mixture are done cooking, set aside and let come down to room temperature.
- In a bowl, whisk together balsamic vinegar and dijon until well mixed. Then, slowly drizzle in the oil to emulsify into vinaigrette. Season to taste with salt and pepper.
- Mix the roasted vegetables and crispy chard in a bowl and place on a plate. Drizzle with some of the balsamic vinaigrette and crumble chevre over the top.
Can be served at room temperature or warm.
