Inspired Sides

Here are two easy and beautiful side dish recipes that star seasonal farmers’ market gems like carrots, beets, herbs, and nuts. The celebration-ready recipes—complete with wine-pairing suggestions—come courtesy of Livermore resident Leslie Dabney, aka the Vineyard Mom, whose farm-to-table recipes promoting local farmers’ markets are a hit with followers of her frequent podcasts, TV appearances, and IG posts.

 

 

Roasted Beets with Goat Cheese and Pistachios

Serves 4

• 3 red beets
• 3 golden beets extra virgin olive oil
• 2 teaspoons salt
• 3 ounces of crumbled goat cheese
• 2 tablespoons thinly chopped chives
• 3 tablespoons chopped dry roasted pistachios

Preheat the oven to 425°F.

Wash the beets and trim all but 1 inch of the greens. Leaving the stem intact will stop them from bleeding color while they cook.

Rub the beets with extra virgin olive oil and individually wrap them tightly with foil. Place the wrapped beets on a baking sheet and roast for 45 minutes. Check the tenderness of the beets with the end of a sharp knife. They should be tender but not falling apart. Unwrap the beets and allow them to cool for a few minutes.

Using paper towels and kitchen gloves, rub the beets until the skin comes off.

Slice the beets into thin circles. In a round or oval dish, alternate the beets by color slightly overlapping each other in a spiral arrangement around the dish.

Drizzle extra virgin olive oil on the top of the beets. Sprinkle with salt.

Top with crumbled goat cheese, chives, and pistachios. Can be served warm, at room temperature or chilled.

Wine Pairings:
2019 Rodney Strong Alexander Valley Zinfandel
2021 Spellbound Petite Sirah

 

 

Sauteed Tri-Color Carrots with Herbs

Serves 4-6

• 2 pounds tri-color carrots, peeled and cleaned
• 2 tablespoons butter
• ¼ teaspoon each salt and pepper
• ⅓-½ cup chicken or veggie stock
• 3 garlic cloves, minced
• ½ tablespoon fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped

Peel and wash carrots. Make sure all the carrots are about the same size. Cut them if needed.

Melt 1½ tablespoons butter in a large sauté pan over medium high heat. Add the carrots to the pan once the butter is melted. Season with salt and pepper. Cover and cook for 3 minutes.

The carrots will exude liquid while they are cooking. Once all the water has evaporated, add the broth and the garlic.

Cover the pan and reduce the heat to a simmer. Cook again another 3-4 minutes or until the carrots are almost cooked through, but still hold their shape.

Increase the heat back up to medium high and add lemon juice and honey. Add the rest of the butter and gently stir to combine. Place carrots into a bowl or platter. Garnish with fresh herbs and serve.

Wine Pairings:
2020 Omega Road Winery Tempranillo
2021 Fess Parker Chardonnay Santa Maria Valley