Search recipes

Latest News

4/8/15  Hello Everyone!! Strawberry Season is finally here. We are open at all locations with strawberries. Farm Hours are  Mon-Sat 8 - 6. Walterboro hours are Mon-Sat 10-6. Sniders Crossroads hours are Mon-Sat 6-9 and Sunday 8-8. Hope to see you soon!!!!

 

Don't Ever be Late for Produce!!!!!

We notified our customers when our strawberries and other major vegetables are ready. Join our mailing list by giving us your email address or if you do not have an email address, call us directly and we will send you a postcard. Our phone number is 843-866-7560.

Slideshows
Mailing list sign-up




<< Back

Beets and Caramelized Onions with Feta


Active time: 20 min Start to finish: 45 min

2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small)

3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Makes 4 first-course or side-dish servings.

Gourmet Magazine
September 2003