Winterfell Acres

Brooklyn, WI

A woman-led CSA farm dedicated to bringing you fresh, local and organically grown vegetables, fruit, flowers and herbs in three share sizes to fit your eating and cooking goals.

Roasted Beet Salad

Adapted from FairShare CSA Coalition's "From Asparagus to Zucchini"


6-8 small or 2-3 large beets, tops cut off and cut in half

1/4 cup pecans

1 T Dijon mustard

4 T white wine vinegar

1/2 cup olive oil

4 cups salad greens

4-6 green onions, thinly sliced

1/2 crumbled goat cheese


Cover beets in olive oil, sprinkle on salt and pepper and bake at 350 degrees for about 45-60 minutes, or until tender and can be pierced with a fork. Meanwhile, toast pecans in a dry pan on medium, tossing frequently. Finely chop pecans once cooled. 

When beets are cool, remove the peel and cut beets into bite sized pieces.

Combine mustard and vinegar in a bowl and whisk in olive oil until thickened. Add salt and pepper to taste.

Toss salad greens in a bowl with dressing and top with green onions, beets, goat cheese and pecans.