Tag Archives: beets

on friendships and beets and carrots

I love catching up with an old friend after a lapse of contact. It’s like picking up where you left off and surprisingly, a lot can occur in one month. It didn’t dawn on me until we were chatting it up for an hour (for someone who doesn’t like talking on the phone).

Apparently, ingredients have conversations too, at least according to Chef Jose Andres. How so? He explains how the ingredients are talking to each other as he’s cooking up a delicious Spanish dish on his show, Made in Spain (did you catch the Iron Chef episode when he was juding the truffle dishes?). It’s quite endearing actually. So in my dish, the beets and carrots are good friends having a conversation in the frying pan, as one gets crispy and the other tender. Enjoy!

glazed baby beet and carrot salad with cumin dressing (adapted from F&W, July 2010)
serves 4
1 TB unsalted butter
2 TB olive oil
8 baby golden and chioggia beets, peeled and quartered
12 baby carrots
salt and pepper
2 tsp honey
3 TB white vinegar
½ tsp ground cumin
8 cups of baby spinach
½ cup of goat cheese, pea size pieces
4 TB of sliced almonds

1.    In a medium skillet on medium low heat, melt the butter with the olive oil. Add the beets and carrots and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the beets are crisp-tender, about 5 minutes.
2.    Add the honey and 2 TB of vinegar and cook over medium heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the veggies to a bowl. Whisk the remaining 1 TB of vinegar with the cumin, then pour over veggies. Let cool slightly.
3.    Add the spinach and goat cheese to the veggies and toss. Sprinkle with almonds and serve right away.

fyi: I didn’t have goat cheese on hand, but in my past beet eating experience, the creamy/saltiness of the cheese balanced well with the sweetness of the beets. Don’t be like me and forget it as it makes a difference.





I found this in the freezer– a sweet corn ice cream bar. Chock it up to Korean food producers to make an ice cream bar made of corn. Koreans LOOOOOVVEE corn. They put it in Koreanized American dishes like coleslaw, potato salad, pizza… and I can’t think of any other examples. I’m sure it finds it’s way in other dishes. It’s sneaky that way.

beet salad with goat cheese

Last night, I was in Pasadena for as part of an audience for Patt Morrison’s show on NPR. The topic was navigating L.A.’s food deserts. It was an informative and multi-faceted discussion on why predominately black and brown communities lack access to fresh fruits and vegetables and which falls in line with why there are significantly higher rates of obesity, diabetes, and other preventable diseases attributed to diet, nutrition, exercise, etc. I also learned that LA is one of the most park deprived cities in the country. They showed this video about two moms that swapped neigborhoods to go grocery shopping. One from Santa Monica and one from Boyle Heights. The differences in what they find is very eye-opening. Here are some pictures from the event.

One of panels from the event focused on encouraging people to shop at farmer’s market and even brought in a wide variety of produce people could enjoy and take home there.  I made a salad with my beets I bought last week at the farmer’s market in my local neighborhood. Enjoy!

beet salad with goat cheese (adapted from allrecipes) serves 6

4 medium beets – scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup (or brown sugar)
1 (10 ounce) package spinach, washed
1/2 cup orange juice
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

  1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
  2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
  3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
  4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. (Note: I added 1/2 cup of garbanzo beans to the recipe, add some of your fav veggies)