Peach, Pluot & Roasted Vegetable Salad Recipe

By Joanne Bruno | September 10, 2012

Peach, Pluot and Roasted Vegetable Salad

Somehow, someway I’ve gotten it into my head that learning to like beets will make me a better person. They’ll make me smarter, funnier, have more friends…or at the least give me one more vegetable to add to my healthy eating repertoire.

Liking beets just doesn’t come naturally to me the way it does to some people, but I’ve found that when you combine vegetables you don’t like with things you’re completely enamored with…they suddenly become tolerable. So in this salad I’ve tossed them with summer’s most delicious stone fruits – peaches and pluots – as well as some feta cheese, whose strong tangy flavor pairs perfectly with the beets’ sweet earthy tones. The resulting dish is so tasty that even I, a former beet hater, can look forward to eating it.

Joanne Bruno is a food writer and third year MD/PhD student. Find more of her delicious ramblings over at her blog: Eats Well With Others.

Photos: Joanne Bruno

Recipe adapted from Love and Olive Oil


Yes, Chef Chocolate Molten Cake

By Marcus Samuelsson | May 9, 2012

Photo: Back to the Cutting Board

Chocolate Molten Cake

Some readers may recognize this as the winning dessert in Marcus’ Chopped All-Stars episode that won him the chance to compete in the All-Stars finale. This gooey chocolate cake with candied beets takes a bit of prep but yields tremendously indulgent results; highlighting a great accomplishment in the Yes, Chef journey.

Want more Yes, Chef recipes?

Tomato and Watermelon Salad

Corn Pancakes with Chili-Covered Gravlax

Fish Tostadas

Salsify Soup with Marinated Mushrooms

Photo courtesy of Back to the Cutting Board


Beet and Goat Cheese Salad Recipe

By Marcus Samuelsson | May 2, 2012

Photo:  jendeezee

Photo: jendeezee

Though beets are not the most popular vegetable, they are slowly working their way up the superfood totem pole. In fact, beets are probably one of the healthiest foods out there. With no trans-fat, saturated fat and very low in calories, the advantage of eating beets is almost too good to be true. Rich in carbohydrates, beets are a great source of energy and high in vitamin C, A and contain plenty of antioxidants and minerals. The aesthetically-pleasing fruit is proven to fight cancer, cleanse your blood and liver and even protect against artery disease. All in all, we should be eating beets this spring.

However, in reality, the golden and purple vegetable may not be everyone’s particular cup of tea. This recipe we’ve provided shakes up the traditional way of roasting, boiling or even (gasp!) using canned beets. By serving the beets raw alongside complementary flavors like creamy goat cheese and a tart citrus dressing, this salad quickly becomes not just your average dinner salad. Filling and scrumptious, this dish may just transform you into a heart-healthy, beet-lover!

Photo: jendeezee


Roasted Beet and Garlic Dressing Recipe

By Rena Unger | July 12, 2011

Photo: Rena Unger

Photo: Rena Unger

Iron is the mineral responsible for transporting oxygen from our lungs to our muscles, organs and cell tissue, and returns carbon dioxide back to the lungs. I think we can all safely agree this is a vital function. Low iron intake means slow oxygen consumption for the body. Because oxygen consumption translates into body energy, low levels of iron and oxygen can lead to significant health problems. Here are some symptoms and health concerns that could result from low iron: Read More


Five-Ingredient Beets and Quinoa Dish Recipe

By Lindsay Hunt | February 7, 2011

Photo: redfox

Photo: Lindsay Hunt

When the new US Department of Health Dietary Guidelines were released last week, I started to think about how I eat. Although I think of myself as a healthy eater, in reality my diet had shifted over the months, to become less-vegetable focused, and high on sweets and refined carbohydrates.

Part of this is because I love to bake, and when the baked goods are around, I’m more likely to eat them. Also, now that my schedule is jam-packed, I might buy an unhealthy, and expensive lunch, instead of making my food ahead, which saves me money, and tends to be much healthier.  Lastly, the winter weather has made me less likely to go to the greenmarket on Saturday mornings, and I have been buying less produce.

Though I wasn’t ready to make resolutions in January, reading the dietary guidelines has led me to make a few February goals: drink less, eat less, and what I eat and drink should be healthier.  Now, I’m swapping tea for wine in the evening, and trying to get back on track with vegetables, fruit, and whole grains.

The dietary guidelines suggest reducing portions, making half your plate fruits and vegetables, and pairing those with nutrient-dense foods like whole-grains, low-fat dairy products, eggs, beans, peas, nuts, and seeds.

Photo: redfox

Swap white bread for whole-grain bread.  Exchange your steak for beans, soda for water, and so on.  This also means no refined white rice.  Choose brown rice, quinoa, farro, freekeh, amaranth, or my personal favorite, Red Wehani Rice.  In fact, there are actually a lot of options, it shouldn’t be difficult to adopt this new way of eating.

This week’s five-ingredient recipe takes its cues from the dietary guidelines: it’s half vegetables, half whole-grains and gets a punch of savory flavor from a crumble of spicy blue cheese.  The cheese is the place to pay a few extra dollars, since it is a garnish.  Before cooking the quinoa, you saute chopped onions in the saucepan, building a layer of flavor that infuses in the grains while they cook.

Beets are low-calorie, but their gorgeous magenta flesh contains vitamins B1, B2, and C; as well as fiber and antioxidants.  Paired with low-calorie, high-protein quinoa, this dish is perfect for my new goal.  As usual, I don’t count salt in the ingredients.  And since lowering sodium-intake is in the dietary guidelines, use sparingly.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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