Tag Archives: beets

A Golden Salad

May 23, 2014 | By Adam Roberts | 7 Comments

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Our CSA continues to be a big boon to our diet, especially on Sunday mornings when the box arrives and I get to tear it open and make something right away for breakfast or lunch or a combination of those two meals (someone should come up with a name for that). Last week’s box contained some Boston lettuce, the box from the week before had golden beets that I hadn’t used yet. So, on Sunday at 11:30 AM, a vision slowly began to hatch in my brain: what if I roasted those golden beets and, at the same time, boiled a few eggs just so the whites firmed up and the yolks were runny. I could toss the lettuce with a mustardy dressing, using Dorie Greenspan’s mustard bottle technique and bring it all together like a golden vision.

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Beet Dip

September 24, 2013 | By Adam Roberts | 8 Comments

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“Dip” is a funny word because, really, does it make you hungry? It connotes a drop in the road or a dippy person. It’s also kind of retro. “How about some chips and dip,” says a mom on a black-and-white TV show from the past, doesn’t matter which one. Oh: it also connotes chewing tobacco which my college roommate used to spit into a cup. He’d leave the cup around our dorm room and every so often I’d glance into it and want to puke. So dip, yeah. It’s not the sexiest food word.

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Roasted Beet and Carrot Salad with Chickpeas and Goat Cheese

September 3, 2013 | By Adam Roberts | 6 Comments

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Please take your computer screen–this may be tricky, if you have a laptop–and detach it from the base. Good. Now nail it to the wall with this post prominently featured because DANG, isn’t this salad that I made yesterday a work of art? I’m mighty proud of it. In fact, I’m so proud of it, maybe I don’t even want to tell you how I made it because then you may steal my thunder and tell people that YOU invented it, not me. Well, it’s not like I invented it, but you know what I mean. Ok, fine, you wore me down…here’s how this artful plate of food came into existence.

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Beets of the Southern Wild with Candied Quvenzhané Walnuts

February 25, 2013 | By Adam Roberts | 18 Comments

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Last year, I suffered the greatest humiliation of my life–well, except for that time I got pantsed while roller skating on a Jewish teen tour–when my Glenn Cous Cous Salad with Albert Knobs of Feta lost the Best Oscar Dish contest to Tinker Tailor Shepherd’s Pie. This was at a party hosted by my friends John and Michael; and once again, this year, they threw the same party. I had to bring another dish. THIS TIME I WOULD NOT BE DEFEATED.

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Sensational Summer Salads

August 28, 2012 | By Adam Roberts | 0 Comments

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The farmer’s market can be an intimidating place, especially in summer when there’s just so much to choose from. Sometimes I get overwhelmed, buy a few peaches and tomatoes and leave quickly. Other times, I just buy everything in sight, a strategy that seems wasteful at first but which almost always pays off. When I come home with armfuls of bags and mountains of vegetables, I put them immediately to use and whatever I don’t use I pickle. It’s a win-win.

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Spago

March 1, 2012 | By Adam Roberts | 0 Comments

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If you’ve read your “United States of Arugula” (and, really, everyone should), you’re well aware that the age of the celebrity chef–an age we’re still enduring–may very well have had its start here in Los Angeles at a restaurant called Spago. The chef, of course, is Wolfgang Puck and on the night that I ate there with my family (including my aunt and uncle and cousin, who were visiting) there was Chef Puck himself making the rounds, going table to table–this was two days before the Academy Awards–smiling his movie star smile and making everyone feel welcome.

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Red and Gold Beet Salad with Mache & Goat Cheese

November 21, 2011 | By Adam Roberts | 0 Comments

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Here’s the thing about serving a beet salad as your first course at Thanksgiving: it’s nutritious enough (beets are healthy!) to justify all of the hedonism that’s to come AND you can serve it with good cheese which, when you think about it, rarely makes an appearance at Thanksgiving. Where else would you serve cheese? With the turkey? With the pecan pie? So starting with a beet salad makes good sense, especially if you buy a cheese like Humboldt Fog (like I did for this salad) or something even bolder like Roquefort.

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The Ratatouille Sandwich at Prune

December 14, 2010 | By Adam Roberts | 0 Comments

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In September, I shared with you a picture of the Avocado Sandwich I ate at Prune for lunch (link here.) The response was enthusiastic: “Ohmgosh that looks so beautiful,” wrote Shannon. “Oh, PRETTY!” wrote Hannah. “That sandwich is a work of art!” wrote Kathryn. Again, it was a very enthusiastic response.

Last week I took Molly Orangette to Prune for lunch (I felt it was a very Orangette-like selection) and the avocado sandwich had been replaced with a ratatouille sandwich. When it arrived I snapped the picture you see above; and when I took a bite, I knew I had to do a post about it.

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