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David Tanis’ Beets
Adapted from A Platter of Figs
6 medium beets, greens removed, scrubbed clean
2 large shallots, finely diced
2 T. red wine vinegar
1 T. white wine vinegar
salt and pepper
1 T. dijon mustard
1/4 c. extra virgin olive oil
2 t. grated orange zest
a squeeze of orange juice (optional)
Preheat the oven to 350.  Place the beets in a […]

Moving across town is hard enough, but a move across the Atlantic kicks the difficulty up to a whole other level.  One of the big challenges lies in the fact that after I pack my things in boxes, I won’t see any of it for approximately 8 weeks — the length of time it takes […]

 
Beet Towers with Farmers Cheese and Oranges
2 medium beets, washed, greens removed
1 small orange (Cara-cara are my favorites)
~ 2-4 T. farmers cheese or good quality ricotta
Black Pepper
Preheat oven to 400. Wrap beets in a foil packet and roast for about 1 hour, or until beets are tender and can be easily pierced with a […]

Pomegranate Glazed Root Vegetables with Israeli Couscous
1 large beet, peeled, cut into 3/4 inch chunks
2 very small sweet potatoes or 1 large, peeled, cut into 3/4 inch chunks
3 carrots, peeled, cut into 3/4 inch chunks
2 T. Pomegranate Syrup, divided
3.5 T. Olive Oil, divided
1 c. Israeli couscous
1.5 c. vegetable or chicken stock.
1.5 t honey
.5 T […]

Oddly enough, the first thing I did when I arrived in New York City was to go to the grocery store. In fact, I somehow managed to visit some sort of grocery store each of the three days I was there during my last-minute whirlwind 48-hour visit.
The first grocery visit was not by design, […]

Thanks for visiting Modern Beet!
My name is Jen Carlile, and I am an avid cook, amateur farmer, and general food enthusiast. I live in the San Francisco Bay area in a small cottage in the foothills of the Santa Cruz Mountains. I came to California in 2004 to attend Stanford’s Music, Science, and […]