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<\/a>I’ve never liked beets and I never will.\u00a0\u00a0To me they tasted like plain old dirt.\u00a0 That’s what I used to think.\u00a0 Even hearing the word made me cringe with disgust.\u00a0 However, every Saturday morning for the past few weeks Rink and Jenny from Shooting Star Farm<\/a> have been bringing them to the farmer’s market.\u00a0 Everything Keith and I\u00a0 have purchased from\u00a0them has been excellent.\u00a0 Their stuff is so\u00a0much better than anything we can grow that our\u00a0garden has turned into a rabbit buffet.\u00a0 Shooting Star Farm supplies vegetables to local restaurants including L’Etoile<\/a> in Madison.\u00a0 In fact right now L’Etoile is featuring a salad using their beets<\/a>.\u00a0 (If you follow this link a week from now it probably will have changed since they frequently update their menu).\u00a0 If it’s good enough for Tori Miller, it’s good enough for me.\u00a0 With that said I finally decided to try them.\u00a0 Rink advised me to roast them to get the best flavor.<\/p>\n Roasted Vegetables with Lemon Anchovy Vinaigrette<\/strong><\/p>\n RECIPE<\/p>\n Ingredients<\/p>\n Turn oven on to 400 degrees F.\u00a0 Wrap the vegetables in foil except for the green beans.\u00a0 (You can put the veggies in even if\u00a0 it’s not up to temperature yet).\u00a0 Toss the green beans in a little olive oil.\u00a0 Roast the beets and potatoes for about an hour.\u00a0 Watch the green beans and take them out when they are done to your liking and set aside.<\/p>\n Dressing<\/p>\n Arrange the vegetables on a plate and drizzle with the vinaigrette.\u00a0 Top it off with the egg and a sprinkling of chives.<\/p>\n Bagoong monamon<\/a> tastes very similar to regular anchovies (packed in oil) except the flavor is a lot more pungent.\u00a0 You can substitute using\u00a0 just one or two pieces of\u00a0 finely chopped regular anchovies if you’re not used to the taste.\u00a0 I decided to make the anchovy dressing because it is a typical salad dressing in the region where I grew up in the Philippines.\u00a0\u00a0 It’s not customary to add oil but I added some otherwise it would be too sharp.\u00a0 The typical vinaigrette ratio should be 3:1 oil to vinegar\/acid but I like mine just a little bit on the tart side.\u00a0 Do what you like.<\/p>\n The Verdict:<\/p>\n The salad was delicious!\u00a0 The beets were amazing.\u00a0 It was like a cross between a buttery yellow potato and sweet potato without too much starch.\u00a0 They were also surprisingly sweet.\u00a0 I love roasted beets (at least the ones from Shooting Star Farm<\/a>)\u00a0 but I think it will take awhile for me to try some pickled ones (*shivers).<\/p>\n *Note<\/p>\n![\"beets\"](\"http:\/\/driftlessappetite.com\/wp-content\/uploads\/2009\/08\/beets.jpg\" "\\"beets\\"")
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