4 large beets
5 tangerines or clementines (sectioned)
1 small red onion (finely chopped)
1 bunch mint (chopped)
1 cup crumbled MacKenzie Creamery Chevre
2 TB. olive oil

Add the beets to a large pot of boiling water: simmer until tender, about 40 min. Let cool. Peel and cut into 1/2 inch cubes. Add the tangerine segments, onions, mint and 2 TB. olive oil. Top with goat cheese.



1 3/4 lb. medium beets (3 3/4 lb with greens), stems trimmed to 1 inch
1/2 stick (1/4 cup) unsalted butter
3 TB. Dick’s Horseradish (not drained)
2 1/2 TB. Ohio Maple Syrup
2 1/2 TB. cider vinegar
1/2 teas. salt
1/4 teas. black pepper

Put oven rack in middle position and preheat oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. When cool enough to handle, peel beets and cut into eighths, then transfer to a bowl. Melt butter with horseradish, syrup, vinegar, salt, and pepper in a 12-inch heavy skillet over moderate heat. Stir in beets and boil, stirring occasionally, until liquid in skillet is reduced to about 1/4 cup and beets are coated, 4 to 5 minutes.



1 bunch Hakurei Turnips, quartered
5 whole carrots, chopped
3 beets, roasted whole for 1.5 hours, chopped
4 parsnips, chopped
1 red onion, chopped
2 TB. brown sugar
4 TB. olive oil
salt & pepper, to taste
2 TB. Roland Balsamic Glaze

For this recipe, you will need to roast your beets in olive oil in a seperate container, so that they don’t bleed. Mix the carrots, turnips, parsnips, onions, olive oil, salt, pepper and brown sugar in a large bowl. Place on baking sheet and roast for 45 minutes at 375 degrees. Top with drizzled Roland Balsamic Glaze.