By Chef Saul Bolton
Rich in antioxidants, sweet flavors and beautiful red hues, nothing says “I Love You” more than a delicious Beet-inspired dish for Valentine’s Day.
Serves 6
6 slices of Danish Rye Bread, 1/4 inch slices
2 cups full fat ricotta, whipped till smooth
1 lemon, zested and juiced
1 tsp orange zest
1/2 cup chives, chopped
1 tbsp tarragon, chopped
Olive oil
3 large roasted yellow beets, halved & sliced into 1/8 inch half moons
1 medium candy cane beet, raw, julienned
1 medium red beet, raw, julienned
White balsamic vinegar
Kosher salt
1/2 cup Italian parsley leaves, whole
Serves 6
12 oz. aborio rice
1 cup of shallots, chopped
3 cloves of garlic, chopped
1 cup white wine
3 cups of lean chopped beet greens
1 cup of beet stems, chopped
2 cups of roasted beets, small dice
1/2 cup of sweet gorgonzola
1/2 cup pecorino romano
1 tsp fresh thyme leaves
3 quarts of veggie stock, simmered
Olive oil as needed
Salt, black pepper, and chili flake to taste
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1 bunch cilantro, chopped
2 pounds red beets, scrubbed clean, not peeled, cut into 1-inch pieces; reserve beet greens and stalks reserved beet greens and stalks, washed and sliced into 1-inch pieces
6 stalks celery, cut into 1-inch pieces
4 tbsp coconut oil
2 limes, juiced
8 cups water
1/2 cup unfiltered apple cider vinegar
2 cloves garlic, sliced
1 tbsp chili flakes
Celebrate beets at our cafes and restaurants February 17-23 during our Beet Festival, where each cafe/restaurant will offer a menu item featuring beet that is unique to their own cultural connection to food.
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Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Jump to Recipe Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In August,
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
From savory eggplant cake to refreshing summer salads and a nostalgic beet vinaigret, these easy, make-ahead dishes are perfect for your next picnic or potluck...
