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This farmers' market vegetable dish celebrates fresh seasonal produce with baby beets, potatoes, fava beans, and pattypan squash, finished with creamy California chèvre and olive oil. The key is using the freshest vegetables available and cooking each component just until tender.
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Bring a medium pot of water to a boil over high heat, blanch favas for 1 minute, drain, cool, slip off skins, and set aside.
Meanwhile, heat 2 tbsp. of the oil in a large skillet over high heat. Add beets and sauté until browned on the edges and just cooked through, 4–5 minutes. Transfer beets to a large bowl.
Heat another 2 tbsp. of the oil in another large skillet over high heat. Add potatoes and sauté until browned on the edges, 3–4 minutes. Add onions and sauté for 2–3 minutes. Add squash and favas, season generously with salt and pepper, and sauté for 3–4 minutes more. Transfer to bowl with beets, toss gently, and set aside to let cool to room temperature.
Divide vegetables among six small plates. Place a spoonful of the goat cheese on top of the vegetables in middle of each plate, then drizzle goat cheese with the remaining 2 tbsp.olive oil. Season to taste with salt and pepper.
Written automatically by CookOS, not by the creator.
Store cooled vegetables in an airtight container for up to 3 days; serve chilled or at room temperature with fresh goat cheese and olive oil added just before serving.
Written automatically by CookOS, not by the creator.
Yes, sauté the vegetables and let them cool to room temperature as instructed, then refrigerate. Assemble with goat cheese and olive oil just before serving.
Substitute with fresh peas, blanched edamame, or green beans, prepared the same way (blanched briefly and cooled).
Yes, any tender baby vegetables work: baby carrots, baby turnips, baby fennel, or baby Brussels sprouts. Adjust sauté times slightly based on size and density.
Beets should be browned on edges and just cooked through in 4–5 minutes; potatoes should brown on edges in 3–4 minutes. All vegetables should be tender but not soft.
Any fresh, creamy goat cheese works. Chèvre is ideal for its smooth texture, but crumbled feta or ricotta are acceptable alternatives.
