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Red stained, flavorful brown rice is a perfect side to any Chinese-style dish. A critical part of fried rice, is using day old, slightly dried out rice. If you didn’t make it the day before, cook it an hour or two ahead, spread it out on a baking sheet to dry out in the fridge. Use the beet greens for the greens or substitute chard or kale if your greens were purchased topless. The fish sauce is optional, but certainly adds the authentic flare to the dish. Simply adjust not using the fish sauce with a bit more salt to taste. Skip the egg to make it vegan, a sauté of tofu or crumble of cashews are a nice substitute.
This vibrant combination of pureed beets & cottage cheese is practically painted onto the pasta- any shape or strand of pasta will do. Start with this base recipe and embellish. Saute the beet greens to be tossed in, crumble on italian sausage, your favorite cheeses, nuts or other sauteed vegetables. When we tested the recipe, both ricotta and cottage cheese worked equally as well, but for some reason we found the cottage cheese to be even tastier.
Raita is a cooling cucumber condiment found alongside spicy Indian dishes. Mixing in bites of roasted beets is a seasonal substitute when cucumbers are not quite ready. They add a sweet pink twist.
Simple sandwiches start with freshly made biscuits, thick slices of ham and manchego with a creamy dijon spread and tangy marmalade.
The cheese & sour cream can be skipped for a dairy-free option, or skip the ham for a vegetarian option.
Inspired by the shades of black & white, each ingredient follows suit. The slightly Italian essence is sweet, tart and salty giving this bean salad a unique balance and playful character.
