Marinated Beet & Bread Salad from Local Dirt + a giveaway!
I’m so excited to share an exclusive recipe from my new cookbook “Local Dirt“. My cookbook is all about cooking with ingredients grown close to your home and adapting those recipes and ingredients to work with what you’ve got. This marinated beet and bread salad is a great example of a recipe from the new book. It’s chock full of simple ingredients that turn basic recipes into something special. This is a twist on one of my favorite summertime salads- the always delicious, Tuscan bread salad known as panzanella. Traditional panzanella is made with stale sourdough bread, overripe tomatoes, vinegar and plenty of olive oil plus some fresh herbs from the garden. As we say goodbye to summer tomatoes and hello to lots of fall root veggies I like to whip up this autumn version which utilizes beets, fall herbs, onion, vinegar, oil, bread and some goat cheese for good measure. It’s a beautiful salad that is full of so many wonderful flavors it’s a great recipe to share with family and friends. It pairs well with a whole roasted chicken (perfect roasted chicken is a recipe in my book as well) pork chops, steak or simply served as a side to a light fall soup. I hope you all enjoy this recipe as much as we do.
In the spirit and celebration of my new cookbook I’m offering a giveaway to two blog readers. All you need to do is leave a comment below and let me know what fall vegetable you’re most looking forward to cooking this time of year with your family, neighbors, or simply serving up solo because hey, it’s a pandemic and a lot us are eating alone but that doesn’t mean we shouldn’t whip up something nourishing and delicious!
If you’re looking for a new cookbook or a gift to send to one of your favorite home cooks or local food enthusiasts you can order my cookbook from anywhere books are sold- amazon, barnes and noble, or your local bookstore. If you would like a signed copy of the book you can order from my neighborhood store and they will ship worldwide. Waucoma Bookstore is my favorite little shop in our neck of the woods and it’s a wonderful business to support!
Cheers to the fall harvest!
Marinated Beet & Bread Salad
Prep Time: 20 minutes Cook Time: 30 minutes Serves: 4
- 1 1/2 pounds beets, sliced into 1/2-inch thick pieces (no need to peel)
- salt
- 1 small red onion, thinly sliced
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 6 tablespoons olive oil, plus more for drizzling
- freshly ground black pepper
- 1/2 loaf of sourdough bread, torn into 1-inch pieces
- 4 ounces goat cheese, crumbled
- 1 cup torn fresh herbs (dill, parsley, basil)
Preparation
- Preheat the oven to 425F
- Place the beets in a large pot with enough water to cover them by at least 1 inch. Sprinkle them with a hefty pinch of salt and bring the water to a boil. Reduce the heat and simmer the beets until they are tender, 12-15 minutes. Remove from the heat and drain.
- Place the beets and onion in a large bowl. On a separate bowl, whisk together the vinegar, honey, and olive oil with a hefty pinch of salt and pepper. Drizzle half the mixture into the bowl with the beets and onion. Toss to coat and set aside.
- Place the torn bread on a a baking sheet and drizzle it with olive oil, salt and pepper. Bake until the bread is golden brown and crisp, 8-10 minutes tossing halfway.
- Add the bread to the bowl with the beets and onion. Drizzle in more of the dressing to taste and top with the goat cheese and fresh herbs. If need be, sprinkle with more salt to taste and a drizzle of olive oil.
Notes
Localize this recipe by using any variety of beets or root vegetable. Try a pumpkin, butternut squash or even sweet potato in place of the beets. Any variety of herbs or cheese will be nice here
I love cabbage and squash. I always look forward to this time of year to use local produce in the midwest.
I love cooking local produce in the Midwest, that means a lot of squash and cabbage. Yum.
I love your first cookbook. I make the Roasted cauliflower from it all of the time. Looking forward to this one! I’ve been juicing beets a lot, I want to cook with them more and make my family fall in love too!
Your post makes me remember how much I love beets. I always seem to forget about them for some reason. So I’d say beets are on my go-to list now! 🙂
This salad looks great!
I love delicata squash this time of year, usually roasted.
I love acorn squash: with cranberries and a little brown sugar and butter.
I can’t wait to try the beets I just got from the farm in this recipe! Thank you for sharing it!
I’m most looking forward to roasting up all the colorful cauliflower! I like it nice and crispy. I could eat it like popcorn.
I’m eating lots of winter squashes. I may turn orange before I had my fill.
I absolutely butternut squash and look forward to cooking with it every fall!!! I have loved your first cookbook am so excited for number 2!!
I’m looking forward most to parsnips! I love them. Congratulations on the second book!
Delicata squash is my favorite! I love dusting those smiles with cajun seasoning and eating them like fries mmmm
I can’t wait to make some roasted butternut squash soup with apple and leeks!
Hello! I love the first cookbook and am looking forward to this one! It’s hard to pick just one fall vegetable…but I am really loving delicata and acorn squash and beets and sweet potatoes…we do a lot of oven roasting around here! =)
Parsnips!!! I planted them in the spring and cannot wait to harvest! (I believe it’s better to wait till after the first frost?) anyway, I love your first book and can’t wait to get my hands on Local Dirt!
Delicata squash, yum!! Thanks for all of the great recipes and the chance to win your cookbook.
Hello! I love the first cookbook and am looking forward to this one! It’s hard to pick just one fall vegetable…but I am really loving delicata and acorn squash and beets and sweet potatoes…we do a lot of oven roasting around here! =) I might have posted twice…I didn’t see my comment the first time.
I am most looking forward to lots of dishes with Brussels sprouts! My favorite veggie! Can’t wait for your new cookbook!!!
Beets are my favorite! But I love to do a whole sheet pan of root veggies together – parsnips, turnips, sweet potatoes, beets, etc. Yum!!! Can’t wait to read your new cookbook!
Beets are my favorite! But I love to do a whole sheet pan of root veggies together – parsnips, turnips, sweet potatoes, beets, etc. Yum!!! Can’t wait to read your new cookbook!
I just bought some rutabagas and kohlrabi and am excited to experiment with them! I love cooking with less popular, but still as tasty, veggies! Congrats on your new book, sooo exciting!!
Fall Rapini! I love rapini and that it can be a spring and fall veggie.
Congratulations on an amazing year! I do love beets too, but this is the time of year when my local farmer’s markets have the very best green beans. Hoping I’ll get to enjoy them again this Fall.
This recipe looks delicious!
My Summer garden harvest is coming to an end as we enter into Fall, but my carrots, onions, peppers and beets are beautiful right now. I’m so excited to make this salad tonight for my family.
Thank you for your awesome recipes!
Looking forward to experimenting with beets, so this recipe is perfect! I don’t know why, but I’ve always been intimidated to roast them. Love to eat them though! Thanks, and love your first cookbook! X
I love this! My husband and I have a small market garden / farm in Atlantic Canada (New Brunswick). My sister gave me your first cookbook as a gift, and since then I’ve followed you on Intagram and watched your short film!
Would love to get a free copy of your new cookbook, and will certainly buy one to give to my sister who got me on to you! 🙂
Butternut squash. So many different ways to prepare it from soups to pies!! Love the natural sweetness and live getting all of the recipes from you.
Congrats on the new book! I love fall vegetables and the return of the desire to spend more time cooking. I’m looking forward to cooking brussel sprouts and squash!
Acorn squash! We got some in our local CSA (shout out to Moon Valley Farm in Maryland) this week and I cannot wait to make a soup with it and some of the other veggie odds and ends hanging around in the fridge. We also got some sweet potatoes which means we’ll be making your hippie bowl soon!
I’m so excited by your new cookbook! My favorite fall veggie to cook is winter squash. It is so versatile and it stores for almost the entire winter. I particularly love a French variety called the Galaux D’Eysines, but the Oregon Sweetmeat is a staple in our garden. As an aside, your Pickled Eggplant is out of this world! So grateful for that share!
Haven’t yet had a chance to score your new cookbook, but still love Dishing Up The Dirt. I’ve learned to navigate cookbooks organized by season! My favorite fall vegetable is brussels sprouts – I shave them to throw into a salad, roast them, saute in white balsamic, they are so versatile. Congratulations on your new cookbook, I look forward to perusing it!
We grew our own acorn and red kuri squash for the first time at our new hobby farm — can’t wait to cook those!
Looks yum, although in our house, pumpkin or winter squash is the preferred veg.
I usually do a combo of root veggies. Carrots, sweet potatoes, purple top turnips, parsnips, garlic and onion. Toss with a mixture of olive oil, honey and tamari. Spread on a sheet pan and roast.
So excited for your new book! I have your first one, also. Fall vegetables are my favorite, so it’s hard to pick one. But I always stockpile delicate squash when they start showing up in the stores. They were a brand new ingredient to me not too many years ago, and I’m so thankful they’ve become more readily available.
So excited for your new book! I have your first one, also. Fall vegetables are my favorite, so it’s hard to pick one. But I always stockpile delicata squash when they start showing up in the stores. They were a brand new ingredient to me not too many years ago, and I’m so thankful they’ve become more readily available.
Probably broccoli and cauliflower. Not terribly chefy or exotic. I particularly like your veggie fritter with riced veg held together with an egg for breakfast year round. Sometimes add crumbled tofu or minced smoked seitan for a protein boost and whatever herbs and spice pique my interest that day. Got my copy of your book from the Concord Bookshop earlier this week and am having a jolly good time with it. Well done.
I love beets! Your recipe for roasted beets + scapes is actually one of my favorite ways to use them!
Beets have never been part of my recipe repertoire, because I don’t know how to cook them, and apparently my mother didn’t either:) I have always liked them, so will try this recipe. In the fall I like to cook all kinds of squash, something I have learned to cook in the last several years. I love your first book and look forward to learning more recipes from your new one.
,
I’m a nerd for basically all squash varieties! There is a local farmer at my farmer’s market that loads up a 30ft trailer PILED with every & any type of squash he had a whim to grow that year, plus all of their cross pollinated babies! Last year I was in love with Jarrahdale pumpkins but this year I’m a fan of the Speckled Hound (just blend some up with alfredo sauce!). I’m hoping to snag a Peanut Pumpkin too, but he hasn’t finished finding all of his crop under the vines yet 🙂
A bumpy green squash I don’t know the name of. But it freezes like a dream.
I love all things beets and your beet pesto is one of my all time favorite recipes (made it today).
I am looking forward to celeriac in our late fall csa! I’ve never cooked with it before but can’t wait to try it after learning our farmer grows them! I made your leek, kohlrabi and potato soup from Dishing Up The Dirt last night and my husband loved it. I also added a few extra veggies and left over chicken to it after I pureed it for a creamy soup with a little texture.
I love squash of all kinds but especially delicata. Carmelized with cardamom, cinnamon and pomegranate seeds. I also love a good kabocha squash in Thai coconut curry.
I’m looking forward to trying the purple yams I saw in the store!
Love the book. I’ve done three recipes already and will do them again and again. Congrats!
I bought your first cookbook and never regretted it. This fall I’m looking forward to cooking with pumpkins, I’m harvesting my own this week!
I can’t stop to cook pumpkin and roots like parsnip cooked in the oven. They are really tasty!!
Favorite fall vegetable is brussel sprouts; so good! Close second are sweet potatoes and beets. Thanks for all of your healthy recipes!
This looks so good! I am most looking forward to roasted delicate squash. 🙂
I have never made Panzenella salad but a, looking forward to fixing your beet salad recipe. I love beets!!!
this looks yummy! golden beets and kabocha squash are two of my favorite fall/winter veggies 🙂
I’m most excited about winter squashes! They are versatile in dishes (soups, curries, roasted, as fries, as noodles, in pies!), recipes can showcase their sweet side or their savor side. They also take to flavors just as well as stand out on their own! Need I even speak to their variety? There’s a winter squash for every palate!
Squash is my absolute favorite veggie and eat it weekly all fall! I’ll definitely have to try this recipe with some butternut squash:)
I live in France and every Fall I look forward to the challenge of finding Acorn squash. I am not able to find it very often, but when I do I buy as many as I can carry home. Once or twice I have found acorn squash mixed in with the gourds used for Fall decorations. The young woman at the check out, curious about why I had so many, didn’t believe me when I said that I was going to cook and eat them.
All the winter squash, but particularly delicata squash. I was first introduced to this squash through my CSA in Vermont and was amazed at how pretty it was, how tender it was, how you could eat the skin. I am still amazed to this day and look forward to cooking these beauties every fall.
All the winter squash! My garden is full of several varieties and I can’t wait to be done with the summer veg and delve into them!
To echo many others here, I look forward to including fresh beets in your beetza recipe, even though our friends in Italy find the concept of beet pizza impossible to fathom!
I roast a ton of vegetables so all the fall veggies are on my list.
Butternut squash is my favorite fall veggie. Just got my first one from the community garden today. Looking forward to eating it in a couple of weeks!
Brussels Sprouts – my family thinks I’m crazy. Though we always have sweet potatoes because my son could eat his weight in them every meal if I let him.
Your first cookbook is literally falling apart I’ve used it so much! I’m so excited to hear you are coming out with a new one. We can’t get enough of turnips right now!
I love butternut squash and parsnips. Oh, and pumpkin too! Eating this season’s produce makes me feel very warm in my spirit!
I love butternut squash and parsnips!! Yum.
We like the fall for the butternut squash and acorn squash
Yum! Yum! YUM! I cannot wait to make this recipe. Beets are one of my favorites root vegies and crunchy sour dough bread and goat cheese is right up there with beets. I won’t venture out to pick up beets until next Sat market but I do have sweet potatoes in the pantry so I’ll try making this with the potatoes first. Can’t wait to get my hands on your new book. I already told Matt that I’d like a copy for Christmas unless I truly can’t wait and end up buying one for myself before then.
Thanks Andrea for all the great inspiration and delicious food. And the photos of your sweet little Pepper.
Laurie
Andrea,
This salad is beautiful! YUM!
I do love beets and sour dough and goat cheese. Can’t wait to make this recipe. Think I’ll try it with sweet potatoes or delicate until I can get to market to pick up some beets. Congratulations on your new book. I’m so looking forward to getting my hands on a copy. I told my husband that it would make a great Christmas gift for me but I don’t think I’ll be able to wait that long. Thank you for sharing your gifts of great recipes and good food. Oh and photos of your sweet little Pepper.
-Laurie
I love parsnips! Also looking forward to trying the Georgia candy roaster squash from our CSA.
I’m looking forward to cooking with all of the fall leeks we are harvesting right now!
Looking forward to cooking with all of the leeks that we’re harvesting in the next few weeks!
I’m looking forward to cooking with all of the leeks that we’re harvesting in the next few weeks!
I’m actually really looking forward to parsnips. I find they really add flavour to soup.
Beats baby, beats!!! So this is a perfect recipe for me to test out!
Butternut squash soup!
Your food inspires action and hunger. <3
kohlrabi! my fave veggie ever, and it gets extra sweet in the fall. i love it raw but i also make the kohlrabi fritters from the first dishing up the dirt cookbook for dinners with friends and it’s a hit.
Brussels all the way!!!
kohlrabi! my fave veggie ever, and it gets extra sweet in the fall. I love it raw but I also make the kohlrabi fritters from the first dishing up the dirt cookbook for dinner parties and its a huge hit.
Butternut squash!!
Really digging red kuri squash right now!
My heart sings an ode to chestnuts. Do they count as vegetable? Does a weapon grown on a tree thrown down on me as I ride my bike count towards a child of the earth? Birth is birth tho’ it looks different for many. I declare chestnuts a vegetable. I make peace with them by roasting them and serving them with butter and bacon. So long as I arrange a mandala of the false ones with a gradient of leaves to bid farewell to the harvest, I should look forward to many winter mornings with fire cider and good health. And of course, hopefully my recipes don’t drive my family nuts.
This looks so yummy! I’m looking forward to cooking with pumpkin this month and next. Sweet and savory!
We’re most looking forward to all things pumpkin/squash! My family loves them in curries, roasted, and most of all….pies!
Butternut squash for sure! It’s the vegetable that reminds me most of home and family during this time of the year. Congrats on the new cookbook!!
Congratulations on the new book! It’s perfect persimmon weather here in Louisiana (and our dog knows it too – he gains like 10 lbs just from fallen persimmons every year). Baked persimmons have the best texture, so I’ve been making lots of persimmon bread and jams!
I love your recipes! My favorite fall vegetable to cook with is delicata squash! We actually just made stuffed squash in our campfire Dutch oven last night! Thanks for inspiring our cooking!
I’m looking forward to teaching my mom how to cook more than soup with the squash varieties I have grown (Delicata, Acorn, Jester, butternut, Kabocha). I will be graduating from Virginia Tech in Environmental Horticulture this December. I cannot wait to cook using as many local ingredients as I can find with my family. They are very excited to finally have all my plant babies and veggie growing knowledge back home after 4 years away.
I am ready for fall roasted veggies and purées parsnips with garlice and thyme. I can’t wait to read your new book!!
Hi Andrea! One of my favourite fall foods are winter squash, in particular the wonderful delicata! I love how verisitile it is, that there is no waster involved in eating it, and just how damn delicious it is 🙂
Fall is for roasted butternut squash in our house! Thanks for the recipe- who can pass up beets and goat cheese!?
Can’t wait to read the new cookbook. Butternut squash is one of our seasonal favorites!
I have two…
BEETS, because♀️ they’re just SO GOOD.
CELARIAC, because it’s new to my garden and is a nutritional powerhouse! I first had it as a protein choice in a noodle bowl. WOW!
Oh man, I love fall season and all the delicious goodness that is harvested, picked and dug out in this period, don’t know if I can pick just few… Regarding fruit, grapes, (late) figs, pears and kaki apples are my favourite, alongside apples grown in my grandpas village; from the vegetable section-brussel sprouts, big radishes (not sure what they’re named in english, but they are something like a turnip-radish mix!), beetroots, cabbage (to be made sour/pickled, yuuum!), ALL the pumpkins/squashes, mushrooms, spinach…oh and the sweet bonus-chestnuts! All of it we buy from our local mini farm, family run, and on farmers markets.
Fall vegetables I love and can’t wait to cook are parsnip and squash. I love your blog and recipes that are always delicious!
I always look forward to kabocha squash and honeynut squash!
I am so excited about this fall season, it is kicking off with me getting my wisdom teeth out so I have been eating nothing but soup for the past week (butternut squash, carrot ginger, green machine, tomato basil).
I am in Missoula, Montana and been following you and your farm journey for years now! You inspired me to look into my local CSA and now we get vegetables from our favorite farm all year round! I cannot wait for the plethora of squashes we will get from our farmer this year. Thanks so much for creating the artwork that is your recipes!
First of all, I’d link to thank you for your first cookbook. I borrowed it from the library and ended up having it for almost 6 months when everything shut down. Inspired by your book, during quarantine we also joined my first csa and we’re getting our last box of the season this week. So thank you! 🙂
So veggies I’m looking forward to using this season there are all the root veggies, namely potatoes, carrots and all the winter squash varieties, I’ve got a butternut and acorn squash on my counter at the moment.
Lots of squash, but also some beets! It’s a great time of year to eat from the garden.
I’m looking forward to cooking squash this fall. It always remind me of my mother. She use to cook a lot of squash this time of year and the smell brings good memories. Congratulations on the second book! I cannot wait to try some of the recipes.
I am so excited for fall and am kicking it off with a bunch of soups as I just got my wisdom teeth out! I have been eating nothing but butternut squash, carrot ginger, green, and tomato basil soups all week.
I live in Missoula, Montana and have been following you and the Tumbleweed Farm journey for years now! You have inspired me to look for CSA’s in my area and we have been getting veggies from our favorite farmer all year round! It is amazing and I can’t wait for all the different squashes we will see in our farm share this season. Thank you so much for sharing the artwork that is your recipes and books!
Love your work, Andrea! I’m looking forward to eating more potatoes and leeks this fall. I love a good potato leek soup on a cozy evening, and as the leaves are turning, it feels needed!
My favorite vegetables to cook with in autumn are definitely beers and pumpkin! Back home I used to bake Hokkaido pumpkin in the oven, drizzle some olive oil, honey, salt and maybe a little pepper over.
I love cooking cozy comfort foods this time of year, especially mushroom bourguignon, risotto, and stuffed squash!
I’m looking forward to Brussels sprouts, first time growing my own. The plants are small yet but gaining every day!
I’m on a mission to make a beet lover out of my husband. I made a beet & walnut quick bread last week. This week I tucked some roasted beets into a cottage pie (which we LOVED!) He’s slowly learning to enjoy them, but it looks like you might have some good inspiration in your new cookbook for us to try!
Brussel sprouts! Your bourbon sprout recipe has become mandatory at thanksgiving and Christmas dinners with my family! HUGE HIT!
We eat roasted cauliflower by the sheet pan here in the fall. I’m just excited to turn on my oven again and roast all of the things.
Sounds amazing! Beets are always a good choice for us, but I love getting all the local pumpkins right now to roast, and purée & freeze for future use!
Looking forward most to beets and cauliflower!
I love your first book and am looking forward to the second. My favorite fall veg is winter squash, particularly butternut and delicata.
Hi Andrea! I love your first book. I like the look of this beet recipe, but i’m most looking forward to cooking the first chanterelles, either with a local pork chop, or perhaps with pasta! I’d love your new book for inspiration:)
I love cooking fall cauliflower! The white color just blows me away, rarely seen in nature. My daughter loves it roasted so we usually just roast up a big head! I’d love your new cookbook to share with my farm team, students at my school where I’m the farm Ed coordinator.
Parsnips and Rutabaga!!!
LOVE this recipe! Especially since beets are my favorite fall food! We paired this salad with the butternut squash carbonara from Dishing Up The Dirt in a hearty, warm, rich meal to welcome the first days of Montana snow. Between those two recipes, baking sourdough loaves, and processing 30 pounds of apples, every burner and surface was covered in simmering, rising, spiced eulogies of fall. I wouldn’t want it any other way.
I made this dish Saturday night from the new book and it is AMAZING! The bread pieces were an incredible addition – soaking up the sweet marinade. Already stained the page with oil, so feel like the book has endured its right of passage into my kitchen 🙂
I can not wait to get some hubbard squash in my oven from my first winter CSA!!! Thank goodness we have farmers that can grow squash better in Montana than I can.
I would like to have my name thrown into the hat for your give away please!
Carrots! We’ve been roasting them with local raw honey until they’re a little charred. Perfection!!
Beets! They are my favorite! I’m Russian so I think I was born to love them.
I love your first book! My favorite veg to cook/eat in the fall is squash, especially butternut and delicata.
Hello Andrea!
This recipe sounds wonderful!! My sister is coming this week and we might have to try it!
I am looking forward to Butternut Squash Soup !
Have a lovely fall!!!
Yum!! I have been very excited to have sweet potatoes back in my pantry! We ran out late spring, so I have been missing them!
I’m excited to start cooking with parsnips this fall! Until last year, I hadn’t used them in my cooking much. My friend, an avid reader of your blog and recipes, introduced me to honey & cardamom roasted parsnips from your recipes, and I fell in love!
I love cooking with Brussels sprouts – they are so versatile – throw them on pizza, in salads, or they are great roasted on their own! Plus my Brussels sprouts are the size of a small child!
I’ve been looking forward to cooking with the carrots in my garden!
Butternut squash! We always have a great harvest of it and there are so many options to make with it!
Beets are a favorite!!! And delicata squash and sweet meat pumpkins too!! Can’t wait to try this recipe!
Beats are by far my favorite fall vegetable. I cannot wait to make this recipe!
I’m into sweet potatoes this time of year!
Kohlrabi! It grew great this year, but what do I do with it?
My favorite at this time of year is roasted brussel sprouts. They are great addition to any salad. Love your recipes and enjoy reading about your family on your blog.
Roasted brussel sprouts are my favorite at this time of year. They are delicious in any salad. Love your recipes and reading about your family on your blog.
Most excited to cook with root veggies like parsnip
Brussels sprouts
This looks amazing! Can’t wait to try it. Acorn squash is a favorite in our house!
Yet another gorgeous cookbook, well done! I have been enjoying sweet potatoes, love them any which way. Thanks so much for all the inspiration. Much peace and joy to you and your lovely family. ox Melanie
Love your panzanella recipe from Dishing Up the Dirt, so cant wait to try this one! Beets are a fave, but I love the many squashes, too. Congrats on your second book!
I am making roasted garlic sweet potatoes for dinner tonight. A favorite at my house. And I would love to win your new cookbook!
Oh my goodness, beets! I read that you’ve called them your “spirit vegetable,” and I can totally relate as they’re my all-time favorite. I’ve used and shared so many of your delicious recipes and look forward to checking out your new cookbook. Yay!
Oh my goodness, beets! I read once that you call beets your “spirit vegetable,” and I can totally relate as they’re my favorite. Yay for your new cookbook!
Hello from Western New York, I have your first book and I’ve used it so much the binder no longer works. Here are my families top items that I make on a regular basis:
Garlic Cashew HerbSauce, Ricotta Biscuits, butternut molasses muffins, roasted beet carrot and lentil salad, country girl old fashioned ;), spicy tomato bisque, roasted vegetable tacos and we use the garlic cashew herb sauce, Brussels sprouts w/hazelnuts, and the collard green slaw, we had a BUMPER crop of collards. I think we ate it twice a week for a month.
Looking forward to turning our Megaton cabbages into kraut!
I just discovered that I also love beets, so I’m excited to try this recipe! Not a goat cheese fan, but I’ll use a substitute!
I made this dish Saturday night from the new book and it is AMAZING! The bread pieces were an incredible addition – soaking up the sweet marinade. Already stained the page with oil, so feel like the book has endured its right of passage into my kitchen 🙂
I can not wait to get some hubbard squash in my oven from my first winter CSA!!!
I made this dish Saturday night from the new book and it is AMAZING! The bread pieces were an incredible addition – soaking up the sweet marinade. Already stained the page with oil, so feel like the book has endured its right of passage into my kitchen 🙂
I can not wait to get some hubbard squash in my oven from my first winter CSA!!! Thank goodness we have farmers that can grow squash better in Montana than I can.
delicata squash– drizzled with oil, salt, pepper and done quickly in the oven– the best type of easy meal!
Oooh can’t wait to try this recipe…. I’m all about squashes this fall. Realized I never gave them much chance, so challenge this fall is to buy a different one every week and try a new recipe with it. Hopefully next fall this pandemic is over and I can share all I’m playing with these days with family and friends. 🙂
I love squash season! A one (bowl) stuffed acorn, butternut or spaghetti squash meal is perfect for easy cleanup and to satisfy my vegetarian lifestyle. Great as a side for the rest of the family as well.
We love beets!! We either roast them or include them in fresh squeezed juice. I love butternut squash but my husband isn’t a huge fan, so I try to find recipes where I can include it but the flavor doesn’t overpower the dish. Congrats on your newest cookbook!
I love your first book! I’m looking forward to Brussels sprouts.
I love pumpkin bc I love roasting the seeds
I love when fresh sweet potatoes are available, they make great additions to brownies!
Beets!! I can’t wait to see that beautiful juice when prepping and eat some sweet, roasted morsels. They always make me think of my dear friend, Sally!
Butternut squash! Always my favorite. I love stuffing it with wild rice and cranberries!
Sweet potatoes! My husband is getting a kidney transplant next week (!!!!) so we can finally eat potatoes again.
Sugar pumpkins are roasting in my oven to be turned into delish baked goods and stuffed with wild rice, apples, walnuts and onion!
I can’t wait to cook all the winter squashes!!!
Hi! Love your first cookbook, so looking forward to the next! My fave thing in the autumn is to roast Brussels sprouts and butternut squash in olive oil. Then put them on a bed of quinoa with some red onion, goats cheese, and a Champaign vinaigrette. <3 Love your style!
Acorn squash! So simple and delicious roasted.
Roasted acorn squash. So simple and delicious.
Persimmons!!!
Roasting Brussels Sprouts
Yum! Andrea that’s looks delicious! I’m excited for rutabaga, love adding it to soups, in roasts, and as a side of fries.
I love sweet potatoes and kale in the fall!
Alllllll the winter squash and radicchio! I can’t get enough and miss them so much when their seasons are done.
Jarrahdale pumpkins that I grew for the first time-they’re almost to pretty to think about eating!!
I’m most looking forward to delicata squash- specifically honey boat variety yum! Would love to take a look inside your cookbook and bring some recipes up to the little backcountry lodge I cool at 🙂
Love a good butternut squash soup this time of year!!
Butternut squash! I eat a puréed squash soup (that looks like baby food, but is amazing!) on repeat this time of year
I’m looking forward to the first frost, when our winter carrots get SO sweet! It’s likely coming this week – yay!
I love squash! Every year I make a lasagna with three different varieties with a walnut sage and parmesan topping and it’s *chefs kiss*
My faves: kabocha squash and beets!! All from my fave local farmers at Two Bear Farm!! You would love them!
I never cooked or really had beets growing up. Thanks to my produce box that is delivered, I discovered I love them! And they are so easy to make!
Kabocha squash and beets from my fave local farmers at Two Bear Farm! You would love them!
Sounds yummy! I always look forward to the return of the radishes. It’s my favorite garden food, store bought never tastes the same! And I just eat them in a salad or simply with some salt:)
I’m looking forward to parsnips – specifically creamed collards with parsnips and ham. We have a garden for the first time and my 5 year old can’t wait to harvest them.
I have about 10 butternut squash growing in my community garden plot that I cannot wait to cook up into all sorts of different things. Looking forward to checking out tour cookbook too 🙂
What a beautiful salad from your cookbook!!! Beets are one of my all-time favorite root vegetables! They are so versatile and so good for you juiced, raw and roasted! So many wonderful fall veggies to choose from…parsnips, squash, and the under-rated celery root.
Found some Spigarello at the farmers market on Sunday and it made me so excited for the new season!
All the squash! My CSA has been giving tons of delicata, butternut, and acorn squash. I’m gonna grow some hydroponic sage and figure out how to make butternut squash ravioli because, hey why not. Thanks for the recipe!
I looooove pumpkin, cabbage and brussel sprouts…
I look forward to it the whole year… ❤️
Best wishes from Germany, I already love to cook from your new book!
Love butternut squash!!
Rutabaga+arugula. Smashed together with some local butter
Here in Australia we’re going into summer im loving the broad beans at the moment – simple dressed with olive oil, pepper and some goats cheese
I love brussel sprouts, turnip, and any kind of squash!
Love recipes and your site!
I’m looking forward to harvesting out Brussels sprouts… Yum
Hi Andrea! Love your recipes! I’m looking forward to all root veggies roasted together in a glorious medley.
I’m looking forward to Brussels sprouts! I love them roasted!
I’ve been having fun using celeriac ( a new root veggie for me!) adds nice flavor in place of potatoes !
Really loving making things with pumpkin, butternut squash and sweet potatoes (so all of the orange – how festive!). Love the flavor each of them adds and the opportunity to make the meal sweet or savory depending on what it is paired with.
Squash and Brussel sprouts are a match made in heaven. I usually make it into a hash with pastured bacon and potatoes and serve with horseradish sauce. So yummy. Love your mission and recipes, if I don’t win your cookbook, it’s what I’m asking for for my birthday in a couple weeks! Thanks for sharing good food with all of us in a time when sharing food is hard.
Squash! Our friend grew a bunch of acorn squash and shared some of his bounty and I am very excited to cook with it 🙂
This recipe looks delicious!
I get most excited about the Michigan sweet potatoes that I receive from my local CSA. I use them in just about any meal for some comfort and warmth this time of the year!
All the winter squash! You also helped me discover the magic of parsnips in stew!
Beets are my absolute favorite, but I haven’t met a vegetable I don’t love! I HAVE to snag a book of yours, either me or my buddy ol’ pal Amanda for turning me on to your work. Tough decision…why not both? Thank you for living a beautiful life!
Squaaaash! Just whipped up your Winter Squash Carbonara as my inaugural squash dish of the season
I am excited to cook with beets this fall with my roommates 🙂 Would love the opportunity to have your cookbook!
Love the fall and the recipes you share! Looking forward to everything Squash for soups!!
Enjoy your day!
Hello Andrea
I cook a lot of beet, carrot, potato’s and Jerusalem artichokes I have them in my garden and my own garlic. I love what you do, I cook a lot with your first cook book and recipe on the blog. Also pumpkin!
Have a nice day
Pascale from Lac St-Jean, Quebec
i love cooking beets and cabbage!
Looking forward to playing with celeriac more! I looooove the flavor.
Love the fall and the recipes that you share. Looking forward to all the variety of squash and and making lots of delicious soup!!
Enjoy your day!
Cathleen
I love sweet potatoes
Sweet potatoes! They’re so versatile! SO EXCITED about your new cookbook. I have worn out your first one, lots of stains and notes on so many of the pages. We love it. Thank you for writing another.
Sweet potatoes! They’re so versatile! SO EXCITED about your new cookbook. I have worn out your first one, lots of stains and notes on so many of the pages. We love it. Thank you for writing another!
Sweet potatoes! They’re so versatile! SO EXCITED about your new cookbook. I have worn out your first one, lots of stains and notes on so many of the pages. We love it. Thank you for writing another.
I’m so excited to try this as our beets are still in the ground! Under snow currently-yes we got our first snowfall already! I am in love with Delicata squash this year and can’t wait to try as many recipes as I can with it. We also have lots of rutabaga still in the ground so will need to find some fun recipes for them! I know you have a few:)
Brussels sprouts for sure!
I can’t wait to use the carrots that we just helped our CSA harvest. Cabbage is another fall favorite.
Brussels sprouts for Fall!
I am really looking forward to cooking more with squash this fall. I have a few tried and tested recipes, but I also want to find new ones to experiment with. I’d love to win your book Andrea, I have the first one and I absolutely love it, hopefully I can have the second one too!
Hi Andrea, I am really looking forward to cooking more with cabbage and beets – this marinated beet recipe looks like a gem!
I’m a big fan of squash and since I’m living alone during the pandemic, delicata is perfect for it’s sweetness and size!
Ahhhh! This is so exciting! I remember when you came into Dog River to work on putting your new cookbook together and now it’s finally here!!! My friend has it and I’ve flipped through a few pages and I can’t wait to have my own! Also! Sounds like I need to check out Waucoma Bookstore soon! ☺️ I looooove parsnips, well, all root vegetables really, so I’m looking forward to eating my way through this winter with all of the root veggies my heart desires!
I love winter squash cooking!
Rutabagas have been my new obsession….
This was wonderful! We made it tonight and added cannellini beans to make it a main. Delicious! Can’t wait to see the book – will try to access from our local NZ bookstore in the first instance
Looks luscious! We just harvested our garden (prior to the Colorado/Rockies snowstorm and cold snap) and I was hopping on the site to look for appropriate recipes. Lots of beets, carrots and kale so will be trying this one out! Thanks!
Looks luscious! We just harvested our garden (prior to the Colorado/Rockies snowstorm and cold snap) and I was hopping on the site to look for appropriate recipes. Lots of beets, cabbage, carrots and kale so will be trying this one out! Thanks!
Already bought the book from your local bookstore…!! Yay!
love this use of beets! I love anything with winter squash
Great recipe. I eat beets all the time and my favorite bread is sourdough. Will be making this recipe next wee.
Love delicate squash
This is our new favorite salad! We have made it at least five times already!
so happy to hear!!
Beets are actually my favorite vegetable, so I am most looking forward to cooking with them this winter. I like to make red pasta sauces, gnocchi, and roasted beet wedges to have on hand for salads.