The Good Dirt

January 22nd, 2018

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network.

Serves 5

  • 1/3 cup and 1 tablespoon olive oil, divided
  • 3 tablespoons fresh squeezed lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon cayenne
  • 2 garlic cloves, grated
  • 2 8-ounce packages soy tempeh
  • 1 medium red onion, cut into 1/4-inch slices
  • 1 large red bell pepper, cut into 1/4-inch slices
  • salt and black pepper, to taste
  • 8 6-inch corn tortillas


Cut the tempeh into 1/4 inch by 2 inch strips.

Place 1/3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally.

Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh.

Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant.

Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy.

January 22nd, 2018

If you’ve ever had an Asian-inspired salad featuring chicken as the star ingredient, give this meatless version a try. It’s packed with veggie favorites and a lip-smacking dressing, plus it features protein from nuts, seeds and edamame. This recipe comes to us from Rachel Meltzer Warren, MS RDN, author of The Smart Girl’s Guide to Going Vegetarian.

Serves 2

For the dressing:

  • 2 teaspoons olive oil
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey or agave nectar
  • pinch of salt

For the salad:

  • 3 cups chopped romaine lettuce
  • 1/2 red bell pepper, sliced into strips
  • 1/4 cup chopped snow pea pods
  • 1/2 cup shelled edamame, boiled or microwaved according to package directions
  • 2 tablespoons roasted salted cashew pieces
  • 1/2 small orange, peeled, segmented, and cut into bite-sized pieces
  • 1 tablespoon chopped scallions
  • 2 tablespoons chopped water chestnuts
  • 1 teaspoon sesame seeds
  • 1/4 cup crispy wonton noodles

In a small bowl, whisk together the dressing ingredients.

In a medium bowl, toss together the lettuce, red pepper, pea pods, edamame, cashews, orange slices, scallions, and water chestnuts.

Distribute into serving bowl and drizzle with dressing to taste.

Garnish with sesame seeds and wonton noodles.

January 22nd, 2018

The classic Eggs Benedict brunch gets a healthy makeover as tofu is marinated in cumin, thyme and chipotle chili and served over a whole wheat English muffin. Sliced avocado and arugula are sandwiched between the flavorful tofu and English muffin and a lemon cayenne Hollandaise drizzle completes the dish. This recipe comes to us from Lindsay of Running with Tongs.

Serves 4

For the marinated tofu:

  • 1 cup low sodium vegetable broth
  • 1 teaspoon red wine vinegar
  • ¼ teaspoon chipotle chili powder
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 tablespoons nutritional yeast*
  • 6 ounces extra firm tofu, sliced into 4 triangles

For the Hollandaise sauce:

  • 1 cup soy, rice or almond milk
  • or
  • 1 cup nonfat milk
  • 1 tablespoon lemon juice
  • 2 tablespoons dairy free margarine substitute
  • or
  • 2 tablespoons margarine
  • 1 tablespoon cornstarch
  • ½ cup low sodium vegetable broth
  • 3 tablespoons nutritional yeast*
  • a pinch salt
  • a pinch black pepper
  • a pinch cayenne pepper

To complete the Avocado Tofu Benedict:

  • a little olive oil or cooking spray, for preparing the skillet
  • 1 avocado, thin sliced
  • 2 cups arugula, divided
  • 4 whole wheat English muffins, toasted
  • hot sauce, to taste**

*optional. Found in health food stores or the health section of most grocery stores.




To marinate the tofu:

In a medium bowl, mix together the vegetable broth and red wine vinegar. Whisk in the chipotle powder, cumin, garlic powder, thyme and nutritional yeast, if using.

Place the tofu slices in the broth vinegar mixture and marinate for about 30 minutes.

To make the Hollandaise sauce:

In a medium bowl mix together the milk, lemon juice, margarine, cornstarch, vegetable broth and nutritional yeast, if using. Season the milk lemon mixture with pinches of salt, black pepper and cayenne pepper. Stir to combine.

Place the milk lemon mixture in a medium saucepan over low heat. Cook over low heat for 3-4 minutes, or until the Hollandaise has thickened to preference, whisking occasionally to ensure a smooth sauce. Remove the Hollandaise sauce from heat until plating the Avocado Tofu Benedict.

To complete the Avocado Tofu Benedict:

Prepare a skillet with a light coating of olive oil or cooking spray. After the tofu triangles are done marinating, place the skillet over medium-high heat.

Add the tofu triangles to the skillet and cook for 5-7 minutes, or until the tofu begins to brown. Flip the tofu triangles with a spatula and cook 5-7 minutes on the other side or until both sides have browned.

Top each side of the toasted English muffins with ½ cup of the arugula and 2 slices of avocado.

Top the avocado with 1 piece of tofu and a drizzle of the Hollandaise sauce*** per side.  Complete the dish with a few drops of hot sauce, if using, and enjoy.

*** If a significant period of time has passed between making the Hollandaise sauce and plating the Avocado Tofu Benedict, warm the sauce on the stove over low heat before serving. You may need to add a bit more milk to thin the sauce during reheating.

January 22nd, 2018

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout.

Serves 4

  • 1 head cauliflower, cut into 1 inch florets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup plain Greek yogurt
  • 1 cup low sodium vegetable broth, divided
  • whole wheat breadcrumbs, for garnish
  • fresh parsley, for garnish

Preheat an oven to 450 degrees.

Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender.

Add the yogurt and 1/2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired.

Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy!

January 15th, 2018

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num.

Serves 4

For the tofu:

  • 1 package (10.5 ounces) firm tofu, cubed
  • 1 1/2 cups vegetable broth
  • 1 egg white
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 teaspoon salt

For the sauce:

  • 1 tablespoon cornstarch
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon hoisin sauce

To complete the Tofu Almond Stir-Fry:

  • 2 tablespoons canola oil, divided
  • 5 shallots, sliced
  • 5 ounces button mushrooms, sliced
  • 1 can (15 ounces) baby corn, drained
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 garlic clove, minced
  • 2 1/2 ounces blanched almonds, toasted

To prepare the tofu:

In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels.

In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well.

To prepare the sauce:

In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly.

To complete the Stir-Fry:

Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain.

Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp.

Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds

January 15th, 2018

The Daikon radish is an underused treasure of the veggie world. The Daikon’s strong, spicy flavor is mellowed as it’s sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan.

Serves 8

  • 2 teaspoons coconut oil
  • 4 cups Daikon radish*, cut into bite-sized pieces
  • 1 tablespoon light miso*
  • 1 tablespoon agave nectar**
  • 1/3 cup raw walnuts
  • Daikon radish tops, chopped

*Found in the Asian markets or the Asian or vegetable section of most grocery stores.


**Found in health food stores or the sweetener section of most grocery stores.

Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened.

Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat.

Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikon’s greens wilt.

Remove the frying pan’s lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy.

January 15th, 2018

Frittatas are an ideal opportunity to enjoy a quiche without the fat from the crust. Broccoli, potato and eggs are seasoned with paprika and blended with the distinct Jarlsberg cheese. This recipe comes to us from Cathy of A Life Less Sweet.

Serves 4

  • 11/2 cups red potato, cubed
  • 1 cup onion, chopped
  • 11/2 cups broccoli florets, chopped and steamed
  • 1/2 cup Jarlsberg cheese
  • 4 eggs
  • 1 cup skim milk
  • 3/4 tsp salt
  • 1/2 tsp paprika

Preheat oven to 400 F.

In an oven-safe skillet over medium heat, sauté the potato and onion for about 10 minutes or until potato is tender, stirring frequently.

Add broccoli florets to the skillet and top with cheese.

In a medium bowl, combine eggs, milk, salt, and paprika. Pour egg mixture into skillet over potato mixture. Shake the pan a bit to distribute the ingredients. Cook over medium heat for 5-10 minutes or until the bottom starts to set up while the top is till a bit liquidy.

Move skillet to oven and cook for another 15-20 minutes or until the frittata has set up. A toothpick inserted about an inch from the center should come out clean.

January 15th, 2018

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner. This recipe comes to us from Kathy of Healthy. Happy. Life.

Serves 8

For the butternut squash sauce:

  • 2 cups frozen butternut squash cubes, frozen
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon garlic powder
  • 1 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • dash of salt
  • 1/2 teaspoon black pepper
  • 1/4 cup nutritional yeast*

For the chickpeas:

  • 1 tablespoon extra virgin olive oil, to coat the skillet
  • 1/2 small white onion, diced
  • 1 15 ounce can chickpeas, drained
  • 1 large portobello mushroom, diced
  • 1/8 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • 1 cup roasted, unsalted almonds, slivered

To complete the Winter Harvest Citrus Pasta:

  • 1 pound orecchiette pasta, cooked
  • additional nutritional yeast, for tossing the cooked pasta*
  • a little extra olive oil, for tossing the cooked pasta
  • 1 orange, sliced into segments
  • 1 teaspoon orange zest

*optional. Found in health food stores of the health food section of some grocery stores.

To make the Butternut Squash Sauce:

Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture.

Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions.

To make the chickpeas:

Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent.

Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender.

Add the almonds and sauté for just 1 minute more.

To complete the Winter Harvest Citrus Pasta:

Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using.

Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas.

Serve in a bowl with fresh orange slices and a dash of orange zest on top.

January 8th, 2018

Black beans and sweet potatoes are a perfect pair and this taco recipe amps up their flavor with mushrooms, avocados and high-impact seasonings like chipotle powder and bitter orange marinade (often found in the international aisle). This recipe comes to us from Maribel of Food 4 Thought NYC.

Serves 4, 2 tacos each

  • 1 can of black beans, rinsed
  • 1 medium sweet potato, peeled and diced
  • 1 cup of diced bella mushrooms
  • 1 cup shredded cabbage
  • 1 avocado, sliced
  • 1/2 red bell pepper, chopped
  • 1 bunch fresh cilantro, cleaned and trimmed
  • 8 white corn tortillas
  • 2 tbsp. of olive oil, separated
  • 2 large cloves of garlic, minced
  • 1 tbsp. of tomato paste
  • 1 tbsp. of naranja agria (bitter orange) marinade (substitute lime juice if unavailable)
  • 2 tsp. of salt, separated
  • 1/2 tsp ground cayenne
  • 1 tsp ground chipotle powder
  • 1/2 tbsp. dried oregano
  • 1/2 tsp. garlic powder
  • Freshly ground black pepper

Preheat oven to 400°F. Line a small rimmed baking sheet with foil, add sweet potatoes, 1 tbsp. of oil, 1 tsp of salt, cayenne, and freshly ground black pepper; mix well. Place sheet in oven and bake for approximately 20 minutes or until potatoes are golden and tender.

While potatoes are baking, heat remaining oil in a skillet over medium flame. Cook the minced garlic for 1-2 minutes, but be careful not to burn them otherwise you’ll end up with a bitter flavor. Add mushrooms and red peppers, stirring occasionally for 3-5 minutes. Once the veggies have softened, throw in the rinsed beans along with the paste, salt, chipotle, oregano, garlic powder, and black pepper. Mix everything together and allow it to cook for 8-10 minutes. About halfway through, add the bitter orange marinade (or lime juice). Remove from heat.

Make sure you have all of your taco toppings ready on the side for easy prep. Turn on a burner to low-medium flame. Working with one tortilla at a time, carefully place it over the flame using tongs. Once you see the edges darken and it puffs up in the center, then flip it over. Cook each side for about 1-2 minutes. Place on serving plate.

Spoon about 1 tbsp. of black bean and mushrooms, along with 1 tbsp. of sweet potatoes on each tortilla. Top with sliced cabbage, avocado, and a small handful of cilantro. Squeeze a bit of lime juice on top if you have it, or just enjoy it as is.

January 8th, 2018

Squash is cubed and cooked on the stove with fenugreek seeds, garlic, turmeric and dried chilies. The sautéed squash’s natural sweetness is balanced by a splash of lime juice and a sprinkling of ground coriander in this flavorful side. This recipe comes to us from Prerna of Indian Simmer.

Serves 8

  • 1 medium acorn squash, skinned and seeded
  • 1 tablespoon canola or olive oil
  • 1 teaspoon fenugreek seeds*
  • 1 tablespoon garlic, freshly minced
  • 2 dried whole red chilies, broken into pieces
  • salt, to taste
  • 1 teaspoon turmeric powder
  • 1 tablespoon lemon or lime juice
  • 1/2 tablespoon brown sugar
  • 1 tablespoon ground coriander

*Found in Indian markets or the spice section of some grocery stores.

Chop the seeded squash into 1/2 inch cubes.

Place the oil in a large wok or frying pan over medium heat. Add the fenugreek seeds and cook for about 1 minute, or until they start to sizzle. Add the garlic and dried chili pieces. Cook for 2-3 minutes more, or until the garlic begins to brown.

Add the cubed squash and turmeric. Cover and cook, stirring occasionally, for about 6-8 minutes, or until the squash is about half cooked. Uncover, season with salt to taste. Cook, uncovered for another 6-8 minutes, or until the squash is cooked through.

Season with the citrus, brown sugar and coriander powder. Mix well, taking care to ensure the ingredients are evenly distributed. Cook for about 1 minute more, or until the flavors come together. Divide into 8 portions and enjoy!

January 8th, 2018

This savory, seasonal chili features just a touch of sweetness from the butternut squash and cinnamon seasoning. Serve it up with a few slices of avocado for a dose of healthy monounsaturated fats. This recipe comes to us from Kelsey of Kelsey’s Apple a Day.

Serves 6

  • 2 tbsp. olive oil
  • 1 medium red onion, chopped
  • 2 red bell peppers, chopped
  • 1 small butternut squash (about 1 1/2 lbs.), peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • sea salt, to taste
  • 1-2 chipotle peppers in adobo, minced
  • 1 bay leaf
  • 1 (14-oz.) can fire-roasted diced tomatoes, including liquid
  • 2 (14-oz.) cans low-sodium black beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 avocados, diced
  • chopped cilantro, for garnish
  • chipotle hot sauce, for garnish

Heat olive oil in a large Dutch oven or stockpot over medium-high heat.  Add onion, bell pepper, squash, and garlic and sauté until the onions begin to turn translucent, stirring occasionally, about 10 minutes.

Reduce heat to medium-low.  Add the chili powder, cumin, cinnamon, and salt.  Stir until vegetables are evenly coated, then add the bay leaf, tomatoes, beans, and vegetable broth.  Cover and simmer for one hour, stirring occasionally.  Taste for spice level and adjust, as needed.

To serve, remove bay leaf, then ladle into individual bowls and top with avocado and cilantro.  If desired, spice it up with some chipotle hot sauce.

January 8th, 2018

The Chinese often begin their day with a congee, or rice porridge. This breakfast rice, sweetened up with cinnamon and berries, is a great way to use up leftover rice. You can use any type of rice.

Serves 4



  • 2 cups brown rice, precooked
  • 1-1/2 teaspoons cinnamon
  • 1/2 cup almonds, slivered
  • 3 cups soymilk
  • 1/2 cup mixed berries

Mix all ingredients and simmer until thick, stirring constantly. Serve hot or cold and garnish with berries.

January 1st, 2018

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num.

Serves 6

  • 1 cup quinoa, rinsed
  • 1½ cups low sodium vegetable stock
  • juice from 1 orange
  • 1 orange, peeled and cut into wedges
  • 2 tablespoons olive oil
  • 2 pounds pumpkin, diced into 1 centimeter cubes
  • 1 cup chickpeas, cooked or canned and rinsed
  • 5 shallots, quartered
  • 1/4 cup walnuts, roughly chopped
  • 1/2 cup balsamic vinegar
  • 2 cups rocket lettuces
  • 7 ounces feta cheese*, crumbled


Preheat an oven to 400 degrees.

Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside.

Cut the remaining orange into wedges.

Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly.

Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside.

Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool.

Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste.

Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy.

January 1st, 2018

Black lentils and wild rice are cooked together, then seasoned with tomato paste, garlic, lime juice, oregano and chili powder. Crushed wakame seaweed adds a unique umami flavor to the dish, which is delicious when finished with hot chili flakes and cool Greek yogurt. This recipe comes to us from Marica of Wasabi Honey Bee.

Serves 4

  • 2 cups black lentils, rinsed and picked over
  • 1/2 cup wild rice, rinsed
  • 1 6 ounce can tomato paste
  • 3 cloves garlic, crushed
  • 6 sticks wakame seaweed*, crushed into pieces
  • juice from 1 lime
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • salt and black pepper, to taste
  • hot chili flakes, to taste
  • plain lowfat Greek yogurt, to taste

*Found in Asian markets or the Asian or dried good section of most grocery stores.

Bring the water, lentils and rice to a boil in a large pot over medium high heat. As soon as the water boils, reduce heat to medium low and simmer for about 25 minutes, or until the lentils are cooked through. Drain the lentils and rice and return them to the pot.

Return the pot medium low heat. Add the tomato paste, crushed garlic, wakame seaweed pieces and lime juice to the pot. Season with the chili powder, oregano and salt and pepper to taste.

Stir, taking care to ensure that all ingredients are evenly distributed. Simmer, stirring occasionally, for 3-5 minutes more, or until the flavors meld together. Divide into 4 servings, finish each with a sprinkle of red pepper flakes and a dollop of Greek yogurt and enjoy!

January 1st, 2018

Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton.

Serves 4

  • 1 1/2 cups baby beets
  • 3 tablespoons honey
  • 2 tablespoons sherry vinegar
  • 2 tablespoons grapeseed or canola oil
  • 1 teaspoon cracked peppercorns
  • 3 sprigs sage
  • 1 head frisee or curly endive, core and dark leaves discarded
  • 3 tablespoons roasted pistachios, shelled
  • 5 chives, cut into matchsticks
  • salt, to taste

Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool.

Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns.

When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette.

Divide into 4 servings, top each with chive matchsticks and enjoy!