Roots are what it's all about!

Roots are what is all about in January at the SFC Farmers’ Markets! We're talking about actual roots that come from the local farms directly to you at the markets, roots that are our undeniable linkage to food because we need it to thrive, and roots to our community because we gather at markets, family tables, special occasions, and a host of other places to celebrate food all through the year.

Roots are also about the heritage and history that our farmers and ranchers bring with them every week to the market. Later this month, we’ll be highlighting stories from family farms that continue to carry out their tradition of multi-generational farming. For now, we’re featuring a healthful recipe chock-full of roots from The Happy Kitchen Cookbook that we hope will become a family favorite.

Shredded Carrot and Beet Salad


  • 2 tablespoons freshly squeezed orange juice
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon minced fresh ginger
  • ¼ teaspoons salt
  • 1 cup peeled and shredded carrot
  • 1 cup peeled and shredded red beet
  • 2 tablespoons fresh mint, chopped


1. Whisk orange juice, lemon juice, olive oil, ginger, and salt together until thoroughly combined.

2. Put the carrots in a mixing bowl, and drizzle half of the dressing on top.

3. Place the carrots on one side of a shallow serving bowl.

4. Put the beets in the mixing bowl, and drizzle the remaining dressing on top.

5. Place the beets on the other side of the shallow serving bowl.

6. Top the salad with chopped mint.