5/5 (1)
roasted root vegetables

Serves: 2-4

Inspired by The New Hampshire Food Bank’s Cooking Matters Team, this medley of roasted vegetables is the crown that sits upon a fresh bed of greens. A light dish that pairs well with fish or chicken, or simply enjoyed as a health-focused entrée.


4 oz. lēf Farms Fusion blend
1 large turnip
2 medium sweet potatoes
4 small beets
2 cups pearl onions
4 medium carrots
2 tbsp. oil
¼ cup apple cider vinaigrette

Apple Cider Vinaigrette Ingredients

Makes 2 cups

1 cup vegetable oil
½ cup apple cider vinegar
3 tbsp. Dijon mustard
¼ cup honey
1 shallot


To prepare the apple cider vinaigrette place shallot, honey, vinegar, mustard in a blender, blend on high until smooth, with the blender running slowly drizzle in the oil, season with salt and pepper. Next peel turnip, sweet potatoes, beets, and carrots, cut into 1×3” strips. Preheat oven at 375°F. Toss prepared vegetables in oil, season with salt and pepper. Spread in single layer onto 2 cookie sheets, roast vegetables until tender. Remove from oven, drizzle with 3 tbsp. cider dressing, allow to cool prior to serving. Place lēf Farms Fusion blend in a large mixing bowl, add warm vegetables, the remaining cider vinaigrette and toss gently. Place on four plates and enjoy.

NH Food Bank Chef Jason
NH Food Bank Chef Paul

This recipe created for lēf by Chefs Jason, Paul and Moriah of the NH Food Bank

As the New Hampshire Food Bank’s culinary leaders, Chefs Jayson, Paul and Moriah not only create fresh and healthy meals for shelters, soup kitchens and after-school programs across the state, but they provide professional culinary training to help community members enter the hospitality market. It’s this commitment to New Hampshire that has helped forge a strong bond with lēf Farms, where we share the same love of community.


keeping front-line workers happy and healthy with $250K in food donations

As the COVID-19 pandemic continues, New Hampshire-based lef Farms continues to do its part by providing hard-working front-line healthcare workers across New Hampshire, Massachusetts, New York and New Jersey with more than $250,000 in baby greens over the past six months – a total of 50,000 meals. “We’ve always seen ourselves as community advocates first and foremost”, begins lef Farms founder, Henry Huntington. “The whole reason we started lef Farms was to reduce our community’s reliance on food sources outside our region by offering healthy local alternatives. We feel a healthy community is one that grows and prospers together. Our […]

Lēf Farms is a local New England grower of fresh salad greens

Very few mouth-watering
salads start with a

seven day roadtrip.

Did you know that nearly 95% of the greens most people eat come all the way from California, Arizona and Mexico? That’s not exactly nearby, nor is it a recipe for freshness. Even many so-called “local” greens are really West Coast-grown — they just get new packaging slapped on at an East Coast repacking operation. After they’ve taken a long ride in the back of a shipping truck.

We think greens need to be grown where they’ll be eaten, so they hit your plate at the peak of freshness. That’s why all lēf greens are hydroponically grown right here in the heart of New England. They’ll get to you within 24 quick hours of being harvested. And they’ll change your perception of just how fresh, healthy and flavorful local greens can actually be.

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