As a fan favorite at events, this recipe has people coming back for seconds and thirds. A perfect balance of flavors and textures makes this wrap something you should experiment with at home.
4 oz. lēf Farms Fusion blend
2 medium beets
1 medium red onion
1 cup jasmine rice
8 oz. goat cheese
Start by washing the beets, remove tops and tap root, wrap the two beets in tin foil. Roast the beets at 325°F until tender, slice and smoke over low heat for an hour. Next cut beets into dime sized chunks. Take a medium red onion, slice thin and place in container set aside. In a small saucepan heat 1/4 cup red wine vinegar, 1/4 cup water, 1/4 cup sugar, 1 tbsp. salt, bring to a boil remove from heat, allow to cool, pour over onions, chill for 2 hour or best overnight. Cook 1 cup jasmine rice according to package, allow to cool. Place 4 wraps on clean counter top. Add an equal amount of lēf Farms Fusion blend to each wrap. Distribute the cooled rice to all four wraps. Add goat cheese crumble to each wrap. Add chopped beets. Top with pickled onions. Wrap burrito style. Serve.
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.
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.