Beet salad, taro hash patty star locally grown ingredients

Eating food that has been grown locally tastes better and is better for the environment. When you buy directly from local farmers, your dollars stay within our community.

Though it’s difficult to eat completely local all the time, use as many local ingredients as you can find. Small changes can make a big difference to sustain Hawaii’s food system.

Here, we’ve featured recipes tweaked to use 100 percent local vegetables, beef and dairy products.

ROASTED BEET SALAD WITH FETA CHEESE, MACADAMIA NUTS AND KA‘U ORANGE VINAIGRETTE

» Beets:
1 bunch medium red beets (about 3)
1 tablespoon macadamia nut oil

» Vinaigrette:
2 tablespoons honey
1-1/2 tablespoons fresh orange juice
3 tablespoons fresh lemon juice
1-1/2 tablespoons minced sweet onion (optional)
Dash Hawaiian salt
6 tablespoons macadamia nut oil
10 ounces mixed greens, washed and dried
1/2 cup salted macadamia nuts, coarsely chopped
3 ounces feta cheese

To make beets, preheat oven to 425 degrees. Scrub beets, then trim stems down to 1 inch. Place beets in bowl and drizzle with macadamia nut oil, then wrap in foil. Roast about 1 hour on baking sheet in middle rack of oven, until tender. Test for doneness by piercing the largest beet with knife. If it enters easily, it’s done.

Unwrap beets and let sit until cool enough to handle.

Use your hands or paring knife to peel skin, then cut into 1/2-inch dice. Set aside.

For vinaigrette, in small bowl, whisk honey, orange juice, lemon juice, onion if using and salt.

Whisking constantly, slowly add oil in steady stream. (Alternatively, place all ingredients in jar, cover with lid and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Place greens in large bowl, drizzle with vinaigrette and toss. Divide onto 4 plates, then sprinkle with beets, macadamia nuts and feta. Serve immediately. Serves 4.

Approximate nutritional information, per serving (not including dash of salt): 450 calories, 39 g fat, 8 g saturated fat, 20 mg cholesterol, 350 mg sodium, 22 g carbohydrate, 5 g fiber, 16 g sugar, 7 g protein

TARO HASH PATTY

5 tablespoons butter, divided
1/2 pound local ground beef
1 medium sweet onion, peeled and diced
1 green onion, chopped
1 large carrot, peeled and grated
1/2 teaspoon Hawaiian salt
1 large taro root (about 1 pound), boiled until soft (about 15-20 minutes), peeled and mashed
1 egg

In sauté pan over medium-high heat, melt 2 tablespoons butter. Add ground beef, onions, green onions, carrot and salt, and cook 5 to 7 minutes. Drain any liquid in pan and set aside to cool.

In large mixing bowl, combine beef mixture with taro and egg, and mix well.

Over medium heat, add remaining 3 tablespoons butter to sauté pan. Using an ice cream scooper, drop taro and beef mixture into pan and flatten with spatula to form patty. Fry patties until golden brown on both sides, about 2 to 3 minutes.

Drain patties on paper towel and serve with salad greens, rice or in a sandwich. Serves 12.

Approximate nutritional information, per serving (not including greens, rice, or sandwich): 130 calories, 7 g fat, 4 g saturated fat, 40 mg cholesterol, 150 mg sodium, 11 g carbohydrate, 2 g fiber, 1 g sugar, 5 g protein

———

More Hawaiian Electric Co. recipes are available at www.heco.com.