Spread the beet mixture on two of the tortillas, then divide the sauteed beet greens between the two tortillas and top each one with half the cheese. In a food processor or blender, combine the cooked beets with a little olive oil, salt and pepper.

remove from the pan and set them aside.ģ. Turn heat to low and cook until greens are slightly wilted. Add onions and saute for about 5 minutes. Bring a large saucepan of water to a boil. It’s the perfect summer salad, light andġ. Lastly, I came across this recipe for Shaved Fennel, Dill & Cucumber Salad and have it on the menu to serve with grilled halibut later this week. They’re converts to the “I eat fennel” club. People who didn’t care for fennel but decided to give it a try.and now These two recipes have even been accepted by Two of the most well-received recipes haveīeen Caramelized Fennel & Beet Pizza and Pasta with Golden Fennel. Recipes on our website that we’ve featured in past newsletters.

Part of the plant you can eat (there’s more than just the bulb) and I includedĢ5 recipes for you to choose from including some tasty things like Lemony Some individuals, so to get started I am going to refer you to the Fennel Vegetable Feature Article I wrote last summer. Beets and fennel usually come in together in early summerĪnd that’s a good thing because they pair nicely together in recipes! Fennel can be an intimidating vegetable for

Valley farm golden beets