Barbeetcue Sauce?

This is a weird one. But if you’re a fan of pickled beets, you’ll love it. And even if you think you’re not a fan of pickled beets, you might love it, too. Sweet and cinnamon-y, it’s a natural when spread on toasts—or even a bagel—over a schmear of creamy cheese. The rice vinegar’s tang…

Sunny & Crisp Triple-Root Salad

Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…

KOB salad

No, not Cobb Salad. K•O•B Salad. As in, Kale•Orange•Beet. Inspired by the Roasted Beet Salad at Barbuzzo, where chef Marcie Turney loads chiffonade of raw kale with beets, ruby red grapefruit segments, pistachio pesto, and chèvre, a couple years ago I started playing around with kale, beets, citrus, nuts, and cheese. I’ve swapped around oranges,…