Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.
Look for more of Kristin’s fresh and tasty recipes on her blog The Intentional Minimalist!
This recipe features local produce from 9 Bean Rows Farm and Birch Point Farm.
- Farm fresh local beet greens Farm fresh local chioggia beets
- Farm fresh local garlic scapes
- Farm fresh local basil
- Farm fresh local mint
- Wild leek infused olive oil
- Lime Sea salt
Remove stems from beet greens, basil and mint. Chiffonade per salad one half cup beet greens, two tablespoons basil and two tablespoons mint. Slice two tablespoons garlic scpaes per salad. Place beet greens, basil, mint and garlic scapes in a large glass mixing bowl and reserve.
Zest lime and mince zest. Juice lime. Add lime zest and one tablespoon lime juice to greens in the bowl. Stir in two tablespoon wild leek oil and one eighth teaspoon sea salt.
Slice the top and bottom off of two medium beets per salad. Using a spiral slicer, slice beets into long thin strands and add beets to greens in the bowl. Gently stir and let rest for five minutes before serving. Taste seasonings and adjust lime juice and sea salt as desired.