March Madness indeedy! There have been awesome food events every night of the week, not to mention a new client’s photoshoot (yaya!). Who could sit still? My favorite event so far is MAD Mondays NYC, an intimate panel of renowned chefs like Gabrielle Hamilton, Mario Batali, Bill Buford, Peter Meehan, Riad Nasr, and Lee Hanson.
It was conversational and really fun. I had no idea that Batali had a penchant for hilarious jokes and ribbing, that Hamilton preferred instinct over kitchen tools, or that Nasr was so humble about Balthazar. Aside from the insights into their personalities, it was fascinating to hear about the inside of restaurants and the issues presented to chefs. I could’ve listened for hours, but the short and sweet sample was still amazing (especially on a Monday night). If you’re curious about the event, check out the first link (for the full audio) or read Eater’s great recap here.
Needless to say, it’s all inspiring and exciting for a simple home cook. Who could say that making anything in the kitchen is boring after hearing these aces speak? So I decided to spice up a traditional beet salad with some seasonal citrus.
This dish is pretty simple, but it tastes amazing. The salad stays sweet but tangy, and light but earthy thanks to the dark balsamic, juicy citrus, and beet roots. I highly recommend it if you’d like a fresh take on “salad,” or if you’d just like to get more potassium, folate, and Vitamin C.
This refreshing recipe was inspired by CraftBar‘s salad and Nom Nom Paleo’s marinated beets. I added toasted pistachios and a hint of goat cheese for crunch and then tang. For a side dish, I recommend cooking up the beet greens. They’re great simply sautéed with minced garlic. I like the inherent saltiness in the stems (similarly to swiss chard, which makes sense because they’re both in the chenopod family).
Keep you posted on more exciting events and tasty recipes. Hopefully the next dish will be an ode to spring and its warmer weather. Cheers!
I shared this with y’all and Gluten-Free Friday.