• 3-4 medium-size beets
• medium to large fennel bulb, trimmed halved lengthwise and cored
• 1 medium-size Granny Smith apple, halved and cored
• 1/4 cup firmly packed fresh flat-leaf parsley leaves
• 1/2 cup packed mizuna cut into bite sized pieces

Dressing

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon orange zest plus 1 Tbsp. fresh juice (from 1 orange)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon honey
• 1/4 teaspoon black pepper

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

2.While beets are cooling, use a mandolin or sharp knife to cut fennel bulb and apple into very thin slices. Cut bite sized pieces of mizuna. Place in a large bowl with beet wedges, parsley and mizuna.

3.Once cooled cut beets into wedges.

4.Whisk together oil, vinegar, zest, juice, salt, honey, and pepper in a small bowl. Drizzle vinaigrette over beet mixture, and toss to coat. Serve immediately

4 Serving's | prep Time 20 min | Cook time 10 minutes |

Ingredients

• 1 asian pear cut into either cubes or slices
• ½ of a large ripe melon or 1 whole small melon cut into cubes
• 1 bunch of spigarello, sliced
• 1 can chickpeas
• sprigs of mint

Lemon Dressing

• 1-2 lemons
• 1/4 cup Olive oil
• Salt and pepper

Prepare asian pear and melon. Set aside.

Rinse and pick stems off of spigarello and thinly slice.

In a sauce pan heat up olive oil and add rinsed chickpeas, cook until warmed through about 8-10 minutes.

For the dressing squeeze lemon juice into a small jar or bowl, whisk in the olive oil and sprinkle a dash of salt and pepper. If using a bowl whisk with a fork to mix. If using a small jar shake ingredients together.

To serve toss chickpeas and spigarello together then add asian pear, melon and fennel

Sprinkle over desired amount of mint and dress with the lemon dressing.

4-5 Servings | prep Time 20 min | Cook time 25 minutes |

Ingredients 

• 6 oz. mushrooms, sliced thin and sautéed.
• 1 kabocha squash, peeled cut in half and cut into large moon shaped pieces
• 1/2 cup of beet greens (feel free to add more)
• olive oil
• salt and pepper
• 2 oz parmesan, grated or peeled

Preheat your oven to 400º and toss your squash slices with olive oil and a bit of salt in a large bowl.

Spread in one layer on a baking sheet. Bake for 20 minutes or so (depending on the thickness of your slices) and let cool to just warm.

Sauté Mushrooms and beet greens with olive oil and spices of your choice for 5 to 10 minutes.

Toss the squash with the mushrooms and beet greens. Dress with olive oil and pinches of salt and pepper. Garnish with the parmesan.

-Add broccoli to bake with the squash and/or saute the toro peppers with mushrooms and beet greens