Roasted Vegetable & Arugula Salad


  • 1 lb carrots, peeled and diced

  • 1 medium yellow onion, diced

  • 1 lb beets, peeled and diced

  • 1/2 cup brewed black tea

  • 1 tbsp raw honey

  • 1 tbsp olive oil

  • 2 tsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1/4 tsp chipotle chile powder

  • 1/8 tsp sea salt

  • 5 cups arugula

  • 2½ oz goat cheese, crumbled


  1. Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes.

  2. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.

Farfalle with Golden Beets, Beet Greens and Pine Nuts


  • 1/3 cup pine nuts

  • 4 tablespoons extra-virgin olive oil, divided

  • 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

  • 3 garlic cloves, minced

  • 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips

  • 12 ounces farfalle (bow-tie pasta)

  • 1/3 cup grated Parmesan cheese plus additional for serving


  1. Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.

  2. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.

  3. Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing


  • 6 medium multicolored carrots (about 10 ounces), peeled

  • 4 small golden beets (about 8 ounces), peeled

  • 1 Fuji apple

  • 1/2 cup full-fat Greek yogurt

  • 1/4 cup mayonnaise

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons honey

  • 3/4 teaspoon whole caraway seeds

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

  • 5 leaves Tuscan kale, thick stems removed, thinly sliced crosswise


  1. Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate carrots, beets, and apple into a large bowl.

  2. Whisk yogurt, mayonnaise, vinegar, honey, caraway seeds, 1 tsp. salt, and 1/2 tsp. pepper in another large bowl until smooth.

  3. Add carrots, beets, apple, and kale and toss to combine. Season with salt and pepper. Cover and chill until ready to serve.

Do Ahead:

  1. Slaw can be made and chilled for up to 8 hours.

Pork Tenderloin with Golden Beets


  • 1/4 cup walnuts

  • 3 tablespoons plus 1/2 cup olive oil

  • 1 1/2 pounds pork tenderloin

  • Kosher salt

  • 2 medium onions, coarsely chopped

  • 3 medium golden beets, scrubbed, cut into bite-size pieces

  • Freshly ground black pepper

  • 4 garlic cloves, chopped

  • 2 cups sauerkraut, plus 1/2 cup brine

  • 1 cup low-sodium chicken broth

  • 1/2 cup dry white wine

  • 4 tablespoons fresh lemon juice, divided

  • 1/2 cup finely chopped mint

  • 1/2 cup finely chopped parsley

  • 1/4 cup finely chopped dried tart apricots


  1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

  2. Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter.

  3. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.

  4. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

  5. Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.

  6. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.

Beet Hummus


  • 2 small (3-ounce) cooked, peeled beets, roughly chopped

  • 2 (15-ounce) cans no-salt-added chickpeas, drained and rinsed

  • 1/3 cup tahini

  • 2 garlic cloves, chopped

  • 1/4 cup lemon juice

  • 1/4 teaspoon fine sea salt

  • Pinch cayenne pepper


  1. Combine all ingredients in a food processor and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.