The other day I drove to Belfast, ME, and had lunch at one of my favorite restaurants, Chase’s Daily, which again has been nominated for Best Chefs, Northeast by the James Beard foundation this year. Chase’s grow their own produce and they often have openings for helpers in the kitchen and on the farm. I had the roasted beet salad, made with garlic vinaigrette, walnuts and gorgonzola cheese. Interestingly, the side salad was (rare) mixed greenhouse greens stretched with the more winter-friendly white cabbage.
At home I roasted the 2 large beets I had bought at the Belfast Coop to prepare my own roasted beet salad for the week. I cut up the beets, arranged them in a ovenproof ceramic form, drizzled some Fig Balsamic vinegar and added some vegetable broth, covered the form with foil, and baked at 400F for 1h 15 min.