Store hours:  

Monday - Friday,  
8 a.m. - 6 p.m.  


Saturday,  
9 a.m. - 5 p.m.  


Sunday,  
10 a.m. - 5 p.m.  








February, 2012 - Volume 13, Issue 4



Blood Orange Balsamic Roasted Beets & Fennel



Earth & Vine Provisions' Blood Orange Balsamic Culinary Sauce makes this marriage of winter vegetables extra delicious!
Recipe courtesy of Earth & Vine Provisions.



  3 large beets, tops and bottoms removed, scrubbed
3 large fennel bulbs, tops removed
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
Fresh cracked black pepper
2 oz. prosciutto, sliced into small squares
3 oz. goat cheese
1/3 cup Earth & Vine Provisions Blood Orange Balsamic Culinary Sauce
1 heaping tablespoon fresh chopped Italian parsley


Preheat oven to 350°. Slice beets & fennel into thin rounds, cutting both the same thickness. Rinse fennel in water after slicing to remove sand. Toss beets & fennel with olive oil, salt & pepper. Place in a large roasting pan, about 10 x15 inches, & top with prosciutto. Bake for 40 minutes or until tender. Remove from oven & let cool for 10 minutes. Pour Blood Orange Balsamic Culinary Sauce over dish & sprinkle with goat cheese & parsley. Serves 8.



home | newsletter | deli | calendar| classes | specials
gift baskets | recipes | our history | mailing list | contact us

9230 Cypress Street, Downtown Newcastle, California. (916) 663-2016
copyright © 2010 Newcastle Produce & Markodesign



complete archive
recent recipes
 
Blood Orange Balsamic Roasted Beets & Fennel

San Francisco Style Cioppino

Portuguese Kale Soup

Carmody Cheese & Potato Au Gratin

Mom’s Apple Cake

Roasted Chipotle Lime Corn Salad

Strawberry Freezer Jam

Laura’s Strawberry Frozen Yogurt

Corn Cake with Blackberry Peach Jam

Grilled Chicken Caesar Salad