All the Best of All Things Local

Archive: Nov 2013

Beautiful Roasted Beet & Spelt Berry Salad

  1. Beautiful Roasted Beet & Spelt Berry Salad

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    Beets by Heather

    A gorgeous salad with roasted beets.  Make the beets and spelt berries ahead and toss with dressing just before serving. This is especially delicious with our Gold Creek Farms Fresh Feta!

    This is a stunning side dish for your holiday table!

    Beautiful Roasted Beet & Spelt Berry Salad

    Yield: Serves 6-8


    • 6 medium beets
    • 1 tablespoon extra virgin olive oil
    • 1/2 cup spelt berries
    • 1 1/2 cup water
    • 1/2 cup cubed feta (or hard goat cheese, such as Goat Beemster)
    • 1/4 cup white balsamic vinegar
    • 1/3 cup extra virgin olive oil
    • 1 clove garlic finely minced (or 1 teaspoon garlic paste)
    • 1/4 teaspoon salt
    • 1/4 teaspoon coarse black pepper


    Trim greens off of beets and wash but don't peel. Place beets on a large sheet of aluminum foil and drizzle with the olive oil. Enclose the beets in the foil, making a packet and crimping the edges to seal. Place on a baking sheet and roast in a 350 degree oven for approximately 1 to 1 1/2 hours, or until beets are tender. Let cool. Peel beets by slipping off the peel under cool running water. Cut peeled beets into generous bite-sized pieces.

    While the beets are roasting, bring water to boil in a medium sauce pan. Stir in spelt berries and reduce heat to a low simmer. Cover and cook for 45 - 50 minutes, until the spelt berries are tender yet chewy. Drain if necessary and cool.

    Place cooled, cut beets and spelt berries in a serving bowl along with the cubed cheese.

    Whisk vinegar, oil, garlic and seasonings together in a small mixing bowl.

    Drizzle dressing over the beets, spelt berries and cheese. Gently toss to coat evenly.


    A Local Goodness original recipe...inspired by our friends at Clarion River Organics


    Note: beets and spelt berries may be cooked a day in advance and kept in the refrigerator until ready to prepare salad.

  2. Roasted Vegetable and White Bean Soup – Served in Whole Pumpkin

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    One of my favorite fall & winter dishes!  Delicious and stunning in its pumpkin vessel!!

    Roast Vegetable Stew in Pumpkin

    Roasted Vegetable and White Bean Soup – Served in Whole Pumpkin

    Yield: Serves 6

    One of my favorite ways to utilize pumpkin is to make a vessel out of the many varieties of this hearty winter fruit. Not only do pumpkins make stunning serving vessels, their delicate flesh is a tasty addition to the final dish as illustrated in this recipe. Simply scoop a little bit of the pumpkin flesh with each serving and enjoy!


    • 1 tablespoon olive oil
    • 2 parsnips, scrubbed and diced
    • 2 carrots, scrubbed and diced
    • 1 acorn squash, peeled, seeded and diced
    • 1 sweet onion, diced
    • ½ pound baby potatoes, scrubbed & quartered
    • 3 cloves garlic, peeled and smashed
    • ½ teaspoon dried thyme
    • 4-6 cups vegetable or chicken stock, heated
    • 1 ½ cups cooked white beans (or 1 can, drained and rinsed)
    • 3 cups fresh greens (such as kale, Swiss chard, or spinach) roughly chopped
    • 1 medium pie pumpkin ~ 8” in diameter (or six small pumpkins for individual servings)
    • olive oil
    • salt & pepper to taste


    Toss vegetables and garlic with olive oil and thyme. Place in a single layer on baking pan coated with nonstick cooking spray. Roast at 400° for 30 minutes until caramelized.

    Cut a top off of the pumpkin by cutting a circle around the stem (as if you’re making a jack-o-lantern). Clean strings and seeds off the top and from the inside the pumpkin, reserve seeds for roasting if desired. Place the pumpkin in an ovenproof serving dish, suitable for holding the pumpkin steady. Rub the outside of the pumpkin lightly with olive oil. Rub the inside flesh of the pumpkin with olive oil and sprinkle lightly with salt and pepper.

    Stir roasted vegetables, beans and greens into the heated stock. Add salt and pepper to taste. Pour into prepared pumpkin.

    Put the top on the pumpkin and place in a 400° oven. Roast for 1 hour or until the pumpkin flesh is tender when pierced with a fork, but not falling apart. Transfer from the oven to the dining table or buffet in the serving dish in which the pumpkin was cooked. (Note if using smaller pumpkins for individual servings, reduce roasting time to 30 minutes).

    an original Local Goodness recipe