From CSA member Julie Ahern


  • Romaine Lettuce
  • 3 golden Beets
  • 3 red Beets
  • 1 red onion shredded
  • 1 seedless cucumber sliced and quartered


  1. Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red)
  2. Cool beets and peel off skin, then cut julienne style
  3. Place in separate zip lock bags with: 1 TBL sugar and 3 TBLS rice wine vinegar shake well and store in fridge for several hours to meld flavors.
  4. Assemble the salad layering lettuce, beets, onion and cucumbers. Dress and sprinkle with nuts to garnish.


Raspberry Vinaigrette


In a food processor combine:


  • 1 C seedless raspberry jam
  • ½ C raspberry vinegar
  • 1TBL Dijon mustard
  • ½ olive oil


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