Market Recipes

Roasted Beet Salad With Bacon Recipe

Beets are usually thought of as a fall/storage vegetable, but early in the season you can get young, small beets that are delicious. Use these sweet beets in a salad. This recipe calls for steaming the green, with the young greens, they are tender enough to enjoy raw, so steam, some if you’d like, but keep some raw, chopped on the plate with some other green and them pile the rest of the salad on top. there are a number of farmers who have meat and others that have beets and greens.

This is a simple yet tasty salad you can enjoy with an everyday meal. This is a great way to enjoy fresh beets of any type — feel free to use red beets, golden beets, or the red and white Chioggia variety.

You might want to roast the beets a day in advance — see below for instructions for roasting the beets in the slow cooker, tips and recipe variations as well as a few more flavor ideas.

total time: 75 mins  Prep: 15 mins  Cook: 60 mins  Yield: 4 Servings


  • 3 to 4 medium beets, with greens and stems
  • 1 tablespoon olive oil or canola oil
  • 3 to 4 slices bacon, cooked until crisp and drained
  • 1/4 cup finely chopped red onion
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon sugar
  • Dash salt


  1. Cut stems and greens from the beetroots, leaving about 1/2-inch of the tops and the thicker part of the root end — about an inch — intact.
  2. Chop the beet greens and stems and put in a colander; rinse thoroughly and set aside.
  3. Heat oven to 400°F.
  4. Trim what’s left of stem ends off beets and discard; trim root ends. Scrub beets well. Drizzle beets with 1 tablespoon olive oil and rub over the beets. Wrap each beet in foil, leaving just a little opening at the top of each package for steam to escape.
  1. Place wrapped beets on a baking sheet and bake for about 1 hour until beets are very tender.
  2. When beets are cool enough to handle, rub the skin off and cut into 1/2-inch pieces.
  3. Steam greens over simmering water or in the microwave until just wilted; arrange on a serving dish. Top greens and stems with the diced beets, then sprinkle with chopped red onion and bacon.
  4. In a small cup or bowl, whisk the red wine vinegar with 2 tablespoons olive oil, sugar, and salt and pepper. Drizzle the dressing over the salad.

Tips and Variations

  • How to roast beets in the slow cooker: Wash and trim the beets as above. Place a beetroot on a sheet of foil and rub all over with about 1/2 teaspoon of olive oil. Wrap tightly in the foil and place in the slow cooker. Repeat with the remaining beets. Cover the slow cooker and cook on high for about 3 to 4 hours, or until the beets are fork-tender. Unwrap and slip the skins off of the beets. Cut into 1/2-inch pieces and continue with the recipe.
  • Cooking with pancetta: Replace the bacon with 2 to 3 ounces of diced cooked pancetta.
  • Add cheese: Top the salad with some crumbled feta cheese or goat cheese.






Fruit and Vegetable Salad Supreme

Strawberries are starting to show up at the market, especially if you  shop earlier in the day. They do sell quickly, but are so juicy and tasty. Just eating a bowl of strawberries is delicious. They are versatile enough to go on or in almost anything for breakfast, lunch or dinner. The only really frustrating thing about strawberries is when they mold before you can enjoy them.  Try a quick rinse in white vinegar and water once you get the berries home. (1 cup vinegar, 8 cups water, mix, add berries, swish gently, drain, rinse, drain then dry. Strawberries will not keep well if they have been left soaking in water.)

Like all salad recipes, there is room for adjustment. If you do not like an ingredient that is listed, leave it out. If you have something else in the fridge that needs to be used, add it in. Want to make a salad a meal, add cooked meat or fish, If you are not going to eat the whole recipe in one sitting, leave the dressing off so the salad will keep and add the dressing when it is served. Asparagus, carrots, salad greens and strawberries, meat and fish can all be found at the market. Enjoy!

  • Prep Time:
  • Cook Time:


  • 1/2 pound asparagus spears, cut into bite-size pieces
  • 2 cups thinly sliced carrot
  • 8 cups mixed salad greens
  • 2 cups sliced strawberries
  • 1/2 cup light balsamic vinaigrette
  • 1 cup (4 ounces) crumbled goat or feta cheese
  • 1/2 cup pecan halves, toasted


1. Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, or when color has brightened; drain and plunge into ice water. Drain, and pat dry.

2. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.

Nutritional Information

Calories per serving: 227
Fat per serving: 15g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 2g
Protein per serving: 7g
Carbohydrate per serving: 19g
Fiber per serving: 6g
Cholesterol per serving: 15mg
Iron per serving: 2mg
Sodium per serving: 478mg
Calcium per serving: 132m

Photo: Leigh Beisch, recipe by: Karen Levin,,10000001063329,00.html


Salad Turnips

You may have noticed cute white orbs in the midst of bright spring greens at the market. If you are not already familiar with Salad Turnips, give them a try.
What is a Salad Turnip? Salad turnips are not your average turnip. Sweet and crunchy, they are absolutely delicious to eat raw, roasted or cooked. You can just munch them like apples or dip them in hummus or pesto and to slice them into salads. The greens are delicious, too! They are also know ans Hakurei trunips

From The Culinary Chase:  a recipe for roasting the Hakurei turnips.

Serves 2 as a side
2 bunches of Hakurei turnips, scrubbed
olive oil
sea salt and freshly ground black pepper
white balsamic vinegar

Preheat oven to 350f (180c).  Cut stems off but don’t throw out the leaves.  The leaves have a mild peppery taste and will be used in this dish.  Cut large turnips in half, and place on a roasting tray. Add a splash of olive oil and season with salt and pepper.  Roast 20 minutes or until slightly soft.  Allow to cool somewhat.  Meanwhile, toss the leaves of the turnips with a bit of extra-virgin olive oil and a splash of white balsamic vinegar.




Grilled Ramps with Asparagus

One of the early wild foods, ramps are available at the Downtown Marquette Farmers Market. A quick, delicious way to prepare almost all vegetables is grilling.

Grill ramps quickly to make the most of their wild, earthy flavor.


  • 1 bunch (about 20) ramps
  • 1 bunch thin asparagus
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper


  1. Preheat a grill or grill pan to medium-high heat. Trim and discard the root hairs from ramps. Trim tough ends from asparagus.

  2. Place ramps and asparagus on a rimmed baking sheet or in a shallow baking dish. Drizzle with olive oil, and toss to coat evenly. Season with salt and pepper, and toss to combine.

  3. Arrange ramps and asparagus on the hot grill in a single layer. Grill until hot and grill marks appear, about 1 minute per side. Transfer to platter, and serve hot or at room temperature.


Summer Season B-B-Q

Memorial Day Weekend ushers in summer and summer means lots of outdoor activities, including shopping at the farmers market and grilling food. Fresh vegetables, some fruits, all kinds of meat and fish are delicious grilled. There are, of course, many, many suggestions on the “best” way to grill food. It is an art worth perfecting. Take a look at the suggestions here to get started or review to master your technique. There are 8 farmer vendors selling a variety of meats. 20 farmers selling veggies to go well with your meal and there are baked goods, coffee beans, maple syrup and honey to round out your pantry.