I’ve never liked beets and I never will.  To me they tasted like plain old dirt.  That’s what I used to think.  Even hearing the word made me cringe with disgust.  However, every Saturday morning for the past few weeks Rink and Jenny from Shooting Star Farm have been bringing them to the farmer’s market.  Everything Keith and I  have purchased from them has been excellent.  Their stuff is so much better than anything we can grow that our garden has turned into a rabbit buffet.  Shooting Star Farm supplies vegetables to local restaurants including L’Etoile in Madison.  In fact right now L’Etoile is featuring a salad using their beets.  (If you follow this link a week from now it probably will have changed since they frequently update their menu).  If it’s good enough for Tori Miller, it’s good enough for me.  With that said I finally decided to try them.  Rink advised me to roast them to get the best flavor.


Roasted Vegetables with Lemon Anchovy Vinaigrette



Turn oven on to 400 degrees F.  Wrap the vegetables in foil except for the green beans.  (You can put the veggies in even if  it’s not up to temperature yet).  Toss the green beans in a little olive oil.  Roast the beets and potatoes for about an hour.  Watch the green beans and take them out when they are done to your liking and set aside.


  • 1 T. chopped red onions (Shooting Star Farms)
  • 4 T. lemon juice
  • 3 T. bagoong monamon (fermented anchovy sauce)
  • 3 T. olive oil
  • 2 T. chopped chives (set aside and sprinkle later)

Arrange the vegetables on a plate and drizzle with the vinaigrette.  Top it off with the egg and a sprinkling of chives.


Bagoong monamon tastes very similar to regular anchovies (packed in oil) except the flavor is a lot more pungent.  You can substitute using  just one or two pieces of  finely chopped regular anchovies if you’re not used to the taste.  I decided to make the anchovy dressing because it is a typical salad dressing in the region where I grew up in the Philippines.   It’s not customary to add oil but I added some otherwise it would be too sharp.  The typical vinaigrette ratio should be 3:1 oil to vinegar/acid but I like mine just a little bit on the tart side.  Do what you like.

The Verdict:

The salad was delicious!  The beets were amazing.  It was like a cross between a buttery yellow potato and sweet potato without too much starch.  They were also surprisingly sweet.  I love roasted beets (at least the ones from Shooting Star Farm)  but I think it will take awhile for me to try some pickled ones (*shivers).


I was not paid by Rink and Jenny to mention Shooting Star Farm so much 🙂  I just love their stuff!  By the way, everything they grow is certified organic.  Go buy some.


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