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Flicker image Jeff Attaway

Share your food story in The Neighborhoods' cooking contest

Eastern Market Head Chef Aaron Egan highlights beets in this easy salad recipe

 

Calling all cooks! There are only a few more days to enter our cooking contest for the chance to win Eastern Market swag and star in your own demo at the market. It's easy: Showcase a seasonal, local ingredient in a recipe, create a short video (up to 60 seconds) and tell us a little bit about yourself and your dish and upload it to social media. Make sure to tag us @storiesfromdet as well as @easternmarket and @detroitmarkets and use the hashtag #dethomecook so we can see it.

Here's some inspiration from Eastern Market Head Chef Aaron Egan, who created this healthy salad featuring beets, which are in season. Did you know beets are super healthy for you? It's packed with antioxidants, which help manage or prevent some cancers and diseases such as Alzheimer's, and are rich in nutrients that have a positive impact on your blood pressure. But it's not just some boring superfood: Pro athletes and body builders down shots of it to enhance performance, and chefs are even using it for desserts.

What's your favorite way to use local produce? 

Roasted beet salad 

1 medium-sized beet per person
Slivered almonds (2 T per person)
Mixed greens (a small handful per person)
Parmesan cheese (2 T per person)
Extra-virgin olive oil (1-2 T per person)
Balsamic vinegar (1 t per person)
Salt and freshly ground black pepper
  
Toast the almonds in a dry skillet over medium heat, until golden brown but not burnt.

Oil the beets lightly and wrap individually in foil. Bake in the oven at 425 F for 30-45 minutes, or until soft through.

Remove from oven, let cool and cut into ¼-inch thick slices.

In a mixing bowl, add the greens, a drizzle of oil, parmesan and balsamic vinegar. Toss together.

On a plate, fan out the beets in a single layer. Top with the dressed greens, the almonds and some more parmesan. 

Header photo credit: Jeff Attaway