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Roasted Beet Salad with Oranges and Pecans

Jennette Turner

4 servings

Pecans add a rich nuttiness and snappy crunch to this delicious and colorful salad.

2 pounds red beets, peeled and diced
olive oil
1/2 small red onion, thinly sliced
1 large navel orange
1/4 cup flat leaf parsley, coarsely chopped (about 1/4 bunch)
4 ounces feta cheese
1/2 cup pecans, pan toasted*
4 handfuls salad spinach


4–5 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup pitted kalamata olives, chopped coarsely
1 small clove garlic
pinch of pepper

Toss beets in olive oil to coat lightly. Spread them over a baking dish, sprinkle with salt, and roast at 375º for 30–35 minutes. They should be tender but still firm. Remove beets from oven and cool. (Note: This step can be done ahead of time.)

Using a sharp knife, remove peel and white pith from oranges. Quarter the oranges and slice crosswise.

In a large bowl, combine beets, oranges, feta, parsley, onions and pecans.

Mix dressing ingredients together in a small bowl or jar. Pour over salad and toss.

Serve salad on a bed of spinach.

*To pan-toast pecans: place them in an ungreased skillet over medium heat. Cook, stirring regularly, for 2–3 minutes, until they begin to brown and smell toasty.

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