Wandering Market Roasted Beet and Feta Microgreen Salad!

Wandering Market Roasted Beet and Feta Microgreen Salad
“We have everything here you need to make this salad” – Nadine
~Super Simple~
Ingredients/Shopping List :
Chopped garden beets (I like small but choppers choice!)
Minced garden garlic
Coteau Hills Creamery Feta 
Medeiros Olive Oil 
High Quality Vinegar (I recommend Rozendal)
Chopped Green Sister Garden Microgreens
1. Oven to 375 degrees
2. Chopped beets and garlic go on a cookie sheet and drizzle with olive oil. 
3. Bake until soft and golden-y. Stir them every 10 minutes or so. Took me 1/2 
hour for small beets. 
4. Chop up microgreens and cube feta as you let beets cool. 
5. Mix together greens, with cooled beets and feta. 
6. Drizzle with generous amounts of olive oil and vinegar. 
Optional: top with nuts (walnuts or pecans are delicious!), dried fruits. 
Possibilities are endless!

About the ingredients/FOODS:

-Chopped garden beets – we get these from Peter and Frida at a small colony near Vanguard. We have been working with them for almost 10 years! They are very proud and humble about their large old fashioned garden. They grown everything without pesticides, herbicides or chemical fertilizers. They use crop rotation, observing the micro climates, growing crops of green manure (like barley and then tilling it in) and row covers to combat pests.
-Minced garden garlic – I used a fermented garlic paste that I made from garlic from Ground to Gut Garden out of Manitoba. This is a fairly new farm started by two amazing friends of mine, Sara and Travis. They even came here and peeled all the garlic for us. I’ve known Sara for a few years now and she is the most passionate person I have met in terms of environmental stuff. She truly lives it and loves the soil and all the plants. She also has a huge heart for children and people in general. She’s infectious too!
-Coteau Hills Creamery Feta – this is really exciting! Started by Kirby Froese in Moose Jaw! He gets the milk from a small-er dairy outside Moose Jaw. Local milk, local cheese! He’s experimenting with other kinds and also has farmers cheese and blue cheese right now! It’s so delicious.
– Medeiros Olive Oil – we Order this straight from Francisco in Portugal. (See picture). His trade is actually wine making but has these beautiful, old olive trees on his property. Some of them are over 800 years old and have seen many wars. His neighbour encouraged him to extract the oil from his trees and it’s absolutely perfect. They make sure the conditions are just perfect for extracting. He says that this has lost them a few sales as some people don’t want to wait but he refuses to heat the oil to make it run. We wait and it’s so worth it! Because the trees are so old they bring up lots of nutrients from deep in the earth. We sell this by the bottle and BULK.
-High Quality Vinegar (I recommend Rozendal)- this particular vinegar is an absolute delight. It comes from South Africa and they age it for 12 years in oak barrels. Flavoured with grapes and herbs from the farm instead of sugars and artificial flavourings. I’ve never had anything like this. It takes a boring meal and makes it spectacular. I eat it on anything: meats, veggies, salads, or just in water as a drink. You can use any vinegar in this recipe though.
– Chopped Green Sister Garden Microgreens – this initiative was started by Keri Fox right in Moose Jaw. It is so great to see Urban farming Be so successful! She’s an inspiration and showing us that we can make our own nutrient dense food all year long.

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