Grilled Bread with Beet, Walnut & Honey Spread

Grilled Bread with Beet Walnut Dip

As promised, here is the first (of many!) beet recipes to kickstart beet season here at Tumbleweed Farm. 

This recipe is quickly becoming a favorite around the farm and for good reason! A friend of ours (who claims to be a beet hater) absolutely loved these toasts and is now convinced to ditch their toaster oven for the grill and whip up this beet dip on a regular basis. This spread is simple to prepare and bursting with farm fresh flavors. Apparently, it’s a great “gateway” recipe for someone who isn’t entirely sold on beets. It’s a lovely balance of sweet and savory, not to mention beautiful too!

Grilled Bread with Beet Walnut Dip2Grilled Bread with Beet Walnut Dip

I hope all of you beet lovers (and skeptics) give this recipe a try. It’s a lovely dish to serve on a hot summer night with a fresh salad and glass of your favorite summer wine.

Cheers from Tumbleweed!

Grilled Bread with Beet, Walnut & Honey Spread


    10 minutes
    30 minutes
  • 1 small loaf of rustic style bread, sliced into 3/4 inch thick slices
  • 3 Tablespoons walnut oil, divided
  • 2 Tablespoons fresh goat cheese + additional for serving
  • 3 medium sized beets, greens removed (save for another use!) and sliced into 1/2 inch chunks
  • 1 Tablespoon honey + additional for serving
  • 1/2 cup toasted walnuts + additional for serving
  • 2 Tablespoons fresh rosemary, finely chopped
  • 1/4 teaspoon fine sea salt

Serves 4-6

  1. Preheat a grill to medium-high. Brush each side of the sliced bread with 1 1/2 tablespoons of the walnut oil. Set aside until the grill is heated.
  2. In a saucepan combine the beets with enough water to cover them by 2 inches. Bring to a boil. Reduce heat to medium and simmer until the beets are fork tender. About 15 minutes. Drain and set aside. (No need to peel the beets!)
  3. Grill the bread on each side until it’s lightly charred. About 2 minutes per side.
  4. In the bowl of a food processor combine the cooked beets, remaining 1 1/2 Tablespoons of walnut oil, goat cheese, honey, walnuts and salt. Process until smooth and creamy, scraping down the sides as necessary.  Taste test and adjust seasonings as necessary.
  5. To assemble, spread a thin layer of the beet puree onto each slice of grilled bread followed by additional walnuts, goat cheese, a drizzle of honey and finely chopped fresh rosemary. Serve warm or at room temperature.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
*Have fun in your kitchen!

Fridays At The Farm + A Steak Dinner

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This post is going to be short and sweet because, well……I’m heading out to a steak dinner with my husband! We’re celebrating and the occasion is quite grand!

If you’ve been reading this blog for a while than you already know how much I adore beets. They’re my spirit vegetable (yes that is a thing!) You’ve probably also noticed the lack of meat on this website. It’s not necessarily on purpose, (we’re omnivores) but the truth is, since we don’t raise livestock (with the exception of our hens) we tend to eat a mainly vegetarian diet with the exception of meat we trade veggies for at our local farmers market. With that being said, when we eat meat it’s a treat and we savor every bite!

Our date night out to a steak dinner is because we’re celebrating the best beet harvest we’ve ever had on Tumbleweed Farm. It’s quite ironic because we almost tilled under the section of beets we’re currently harvesting from. The day we seeded them our seeder attachment broke and we had to manually hand seed thousands of beets.  It was a horrible day, with high winds and heavy rain (not ideal seeding weather.) We we’re both cranky and to be quite frank, we we’re being complete assholes to each other. After 3 1/2 hours of hand seeding (it should have taken 20 minutes with the seeder) we were ready to kill each other.  It was one of those moments on the farm where we felt like we had just wasted time, money and precious seeds doing a task that would not produce. When we were finally able to stand upright after hours of being hunched over we decided that if the beets (which we were 99% positive would fail) produced a nice crop we would go on a date night out to a steak dinner. We’d even dress up for the occasion! We laughed so hard at the idea of celebrating this crop that we almost cried. We knew it was a lost cause but kept our fingers crossed for the heck of it anyway.

Well folks, we seeded those beets 3 months ago and this week we harvested hundreds of big, beautiful beets that are absolutely delicious. We’re so happy we didn’t till under this particular section of the field a few weeks after that first seeding. These beets are the best we’ve ever had and we’re off to celebrate!

In the meantime, I hope you’re hungry for beet recipes because they’re coming in HOT here at Tumbleweed Farm. Speaking of hot, how sweet is that photo of Henry and Taylor sleeping in the shade? The temps still continue to rise here but moments like that are pretty darn special!

Happy Friday everyone!

Zucchini & Quinoa Salad with Fresh Herbs

zucchini Ribbon & Quinoa Salad

We’re sticking with simple, no fuss, quick meals these days. As the temps continue to stay in the high 90’s and farm chores ever increasing, less time in the kitchen is inevitable. This meal is a great example of a super refreshing weeknight dinner that can be on your table in 15 minutes flat.

At the beginning of each week I usually cook up a big batch of beans and grains so we can have access to them all week long and can quickly add them to salads, pastas or tacos for simple meals. Since I cooked up my quinoa a few nights ago this dish came together in a flash and was bursting with fresh, satisfying flavors that really hit the spot after a 95 degree day spent on the farm.

This recipe is lightly adapted from a dish I saw in Bon Appétit a while back. I added my own twist and I’m really happy with the end result. If you’re a meat eater this would be a great side dish to accompany grilled chicken or fish. Paired with a glass of crisp white wine and you’re good to go! Stay cool and enjoy a light and nourishing meal with someone you love. Cheers from Tumbleweed!


Zucchini & Quinoa Salad with Fresh Herbs


    15 minutes
    0 minutes
  • 1 1/2 cups of precooked quinoa
  • 1 pound of zucchini, about 2 medium sized ones
  • 2 Tablespoons finely grated parmesan cheese + 1/4 cup shaved with a peeler
  • 1 teaspoon finely grated lemon zest
  • 1 Tablespoon sherry vinegar (or rice wine vinegar)
  • 5 1/2 Tablespoons extra virgin olive oil
  • Salt + pepper
  • 3-5 radishes, thinly sliced
  • 1/2 cup parsley, finely chopped
  • 1/4 cup fresh dill, minced
  • 1/2 cup roughly chopped almonds, toasted

Serves 4

  1. Cut squash into 1/8 inch thick slices, some lengthwise and some crosswise. This works great with a wide peeler. Sprinkle with a little salt and set aside.
  2. In a large bowl whisk together the grated parmesan, zest, juice and vinegar in a medium bowl. Gradually add the oil. Whisk well and season to taste with salt and pepper.
  3. Combine the squash, quinoa, herbs, radishes and almonds to the large bowl. Toss to coat and garnish with shaved parmesan.
  4. Divide among plates and serve at room temperature.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go