a vegetarian pop-up for New Orleans

Tag: beets

Recipe: Beets with Lemon and Parsley

At the April OCH Art Market, we served pureed beets on a plate with jasmine rice, fresh greens from the Crescent City Farmer’s Market, and purple carrots and baby radishes.  The beet puree was based largely on this delightful beet salad recipe that we came across way back in 2004 in the The New York Times and have been cooking ever since. We wanted to make use of the fantastic color and flavor of the beets, but to contrast them with the greens and to the other root vegetables that we wanted to serve intact. Pureeing the beets allowed us to keep everything else really simple. Greens could just be greens. Carrots carrots. Radishes radishes. Rice rice. This recipe doesn’t take long to make, and you’ll end up with something that will keep for a week in the refrigerator, and is good with bread, as a garnish for a soup, with eggs and cheese, or pretty much as a fine addition to pretty much any meal we can think of. 

Ingredients: beets, lemons, parsley, garlic, oil, salt and pepper

1. Cook beets by boiling them in water. If you’re in a hurry, a quicker way to handle the beets is to peel and cut the beets before you cook them, so that they take 10 minutes to cook rather than the 45 stated in the NY Times recipe.

2. With a blender or food processor, puree the beets with lemon juice and oil, adjusting quantities to achieve desired consistency and acidity. We served a puree that was thick and a little rough like creole mustard, something that held its shape when spooned onto a bowl of rice, but could also be mixed into that rice without too much trouble. (see picture from preceding post)

3.  Add cloves of garlic, a couple handfuls of parsley, salt, and pepper, and pulse. We add a clove or two of garlic for each beet we blend — a lot —  so that the raw garlic provides a bit of unexpected bite to the beet puree.



Menu for Saturday

Chilled Celery Kohlrabi Soup with Pepper Relish

Roasted Cauliflower Curry with Mushrooms and Feta

White Beans with Greens and Fried Carrots

Fried Lentil and Greens Salad with Pecans and Cherry Tomatoes

Jasmine Rice with Beets and Greens

Challah Knots



Mint Iced Tea

Strawberry Mint Iced Tea

Ginger Grapefruit Spritzer

Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin


Chocolate Truffles

Apple Cider Caramels


Rosemary Lemonade

Spiced Wine

Hot Toddy

Recipe: Fava Bean with Roasted Cauliflower and Beet Salad

Fava beans have been abundant at farmer’s markets in the last couple of weeks, and we were eager to try them out. The 4- to 10-inch long pods are not the prettiest things, and the beans themselves are a little bit grotesque in comparison to daintier spring and early summer legumes, but it’s hard to beat the sensation of biting into a fresh fava bean. Here’s a simple and tasty dish we came up with for last weekend’s OCH Art Market. 

Ingredients: fava beans, cauliflower, beets, parsley, lemon juice, minced garlic, cumin, salt and pepper

1. Remove fava beans from pods. Blanch for 2 minutes in salted water and place in ice water, and then drain. We decided not to remove the waxy skins of the beans for this recipe, convincing ourselves that the skins shouldn’t be discarded because we enjoyed the flavor and texture of the skins. When the fava beans were a little younger two weeks ago, we thought that the skins lent something extra to the dish. Last weekend, however, the skin-on favas were a bit tough for our tastes. For the full process, follow these instructions. 

2. Set oven on broil. Wrap whole beets in aluminum foil with the stems and ends removed. Remove cauliflower stem and cut florets into big big-sized pieces.

3. Roast the beets for 45 min to 1 hr. Use a knife to see if the beets are done — you should be able to insert the knife easily into the center of the largest beet.

4. Gently toss the cauliflower with vegetable oil and salt. Roast the cauliflower for 15-20 minutes, turning each of the pieces halfway through so that the cauliflower browns on two sides.

5. Once the beets have cooled, slip the skins of the beets off with your fingers, and cut the beets into thin coins.

6. Make a dressing by mixing together lemon juice, garlic, cumin, salt and pepper. Whisk in oil, and then combine the dressing with the shelled fava beans, chopped parsley, cauliflower and beets, at least half an hour before serving.

Menu for Saturday

Swiss Chard Pancakes with Cool Yogurt Sauce*

Black-Eyed Pea and Mushroom Gumbo with Hot Pepper Relish**

Citrus, Beet, and Cucumber Salad**



Lemongrass Ginger Citrus Iced Tea (with Citrus Honey Syrup)


featuring locally-grown produce; *gluten free; **vegan