Type of dish: Salad, Side Dish

The amount of ingredients in this recipe depends on how many people you are serving and how much salad you want to serve them. The important thing is that there is a good blend of flavors.

Beets, boiled until a fork goes in easily (40 to 60 minutes), peeled and sliced into strips
Fresh arugula, rinsed and patted dry
Goat cheese (chevre)
Walnuts, chopped
Dressing:
1/4 cup olive oil
Juice of 1/2 lemon
1/4 teaspoon dry powdered mustard
3/4 teaspoon sugar
salt and pepper, to taste

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet strips, some crumbled goat cheese, garnish with chopped walnuts.

Recipe courtesy of Gazy Brothers Farm
beet

Type of dish: Salad, Side Dish

1 quart apples, cored and diced
1/2 cup pineapple juice
1 1/2 quarts brown rice, cooked and cooled
2 cups celery, chopped
2 cups walnuts, coarsely chopped
1 1/2 cups raisins
3/4 cup carrots, finely chopped
1 1/2 cups low-fat vanilla yogurt
3/4 cup mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander

In a large bowl, toss the apples with pineapple juice, drain if necessary. Stir in rice, celery, walnuts, raisins, and carrots.

In a separate bowl, blend yogurt, mayonnaise, salt, cinnamon, and coriander. Stir dressing into apple mixture, cover and refrigerate until ready to serve.

Recipe courtesy of Gazy Brothers Farm