Root Vegetable Fritters

1/2 cup plain (all-purpose) flour 3 eggs, lightly beaten 5 lbs shredded roots (carrot, beet, potatoes, etc) 1/2 cup grated Parmesan cheese 2 tbsp chopped flat-leaf parsley or basil Sea salt and cracked black pepper Vegetable oil far cooking 200g (7oz) soft goat’s cheese or fresh ricotta cheese optional: grilled zucchini or tomato garnish Place … More Root Vegetable Fritters

Smashed and Fried Beets to Top Salads or Serve Alone

Beets, as many as you want to eat Balsamic Vinegar Olive Oil Salt and pepper to taste Boil Beets in their skins until tender (prick with fork to test). Let cool. Chop medium-large beets into large chunks, leave small beets whole. Put beets between waxed paper and smash with side of your fist. Fry in olive oil … More Smashed and Fried Beets to Top Salads or Serve Alone

Roasted Beet Salad

4 medium red beets, tops removed and scrubbed Extra-virgin olive oil 2 navel oranges 1/4 cup toasted, peeled hazelnuts, chopped Kosher salt and freshly cracked black pepper 1 small wedge Pecorino Romano, for shaving Preheat the oven to 400 degrees F. Put a large piece of aluminum foil on a baking sheet and put the … More Roasted Beet Salad