Tie-Dyed Baby Beets
"Tie-dyed baby beet salad with arugula flowers, sprouting pea shoots, and radicchio/kale slaw. See more of Chef Ariane's "In the Swing of Spring" menu here: www.kitchensurfing.com/menus/in-the-swing-of-spring-5330882da8779fb51700000b."
photo by Ariane
- Ready In:
- 1hr 20mins
- Ingredients:
- 3
- Yields:
-
1 pound
- Serves:
- 4
ingredients
- 2 white baby beets
- 2 red baby beets
- 2 yellow baby beets
directions
- Trim beets and slice into 1/2 inch thick circles, taking care to wipe down cutting board after each color.
- Steam each color beet separately until tender, about 20 minutes, either in a steamer or in one inch or so of water in a covered pot.
- Remove beets and let cool.
- Using an apple corer or other small device, remove a center piece from each beet. You can use any shape you choose.
- Place the center piece of one color beet into the hole left in another color, until you have used all beet slices.
- Refrigerate at least one hour and up to one day for colors to spread out and give a tie-dyed effect.
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RECIPE SUBMITTED BY
<p><span>Farm-to-table, whole food, organic, unprocessed heaven. I do everything from raw vegan to paleo, and you'll never miss what you're missing.</span></p>
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<p><span>I have 10+ years in the culinary field, with positions ranging from Chef de Cuisine to Founder/Owner of a popular brand of health food snacks. My brand received the accolades of Giuliana Ransic, Paper Magazine, Woody Harrelson, and AOL Healh. As a Private Chef, my clientele includes Agustina Picasso Groening and Gwyneth Paltrow/Chris Martin, with whom I have traveled. I've also been featured on Gwyneth's Goop website.</span><br /><br /><span>Additionally, I've recovered holistically from multiple chronic illnesses, and am living proof of the curative nature of healthy food. My approach is to create dishes so tasty, you don't even notice that what you're consuming is good for you. I cater to those who prefer meat and potatoes as much as I do those who like brown rice and kale, and everything in between.</span><br /><br /><span>As a child, my mother ran a co-op out of our basement; we were pretty much the only people in our tiny rural Mass town taking probiotics and eating wild rice in the early 80s. There is no question that my upbringing laid the foundation to my passions for food and wellness, and I am honored to be able to share those passions for a living.</span></p>
