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


Watermelon Basil Salad Recipe

By | March 22, 2012

Photo: Gabriel Li

The warm weather is here early this year! The early season means one of spring and summer’s favorite fruits is starting to pop up at the market earlier- the watermelon. This juicy fruit is ideal by itself or in desserts, but its versatility also makes for a great salad ingredient.

Seasonal eating is about highlighting the main ingredient, and in this case the watermelon is highlighted without too many other additives. This super easy Watermelon Basil Salad has only five ingredients and can be put together in less than five minutes. It’s a great option as an appetizer, side dish, or healthy snack during these warm weather months.


Curry Chicken Salad Recipe

By Marcus Samuelsson | February 22, 2012

Photo: paqman

Photo: paqman

How often do you have leftover chicken that you don’t know what to do with? At those moments, a boring chicken salad may look like your only option. Not necessarily the case! Why not spice up that ordinary chicken salad with some exotic flavors and fruits?

In this Curry Chicken Salad, we’ve replaced the fatty mayo with Greek yogurt to cut the extra fat and sodium; so all that is left is the wonderful flavoring of spice and fruit. It’s so easy to make and goes well as a sandwich, served on lettuce for a full salad, or just as is! Read More


Lamb Sausage, Goat Cheese, and Fig Salad Recipe

By Laura Ratliff and Ryan Smith | October 11, 2011

lamb sausage, fig and goat cheese salad

Photo: Laura Ratliff

Along with the cooler temperatures, Fall also brings with it some of the best produce around: butternut squash, kale, Brussels sprouts, apples, pears and one of the best of all-figs! These tender, sweet fruits are a treat to eat on their own (believe us, we ate plenty of them!) but they can really shine when paired with a few supporting cast mates.

We paired our Black Mission figs with smoky lamb sausage, grilled red onions, and a creamy Sainte-Maure goat cheese, all atop a bed of baby greens and drizzled with a simple balsamic vinaigrette. Read More


Shiitake Mushroom and Mozzarella Salad Recipe

By Marcus Samuelsson | October 5, 2011

Photo: Adam Macchia

Photo: Adam Macchia


This is what I call a truly fusion recipe. I was inspired to make this salad by both Asian and Italian culinary traditions. The earthy mushrooms give the dish a great fall flavor.

This dish is great for lunch and if you’re looking for just the perfect treat to top off your meal, check out my flan recipe for dessert. Click here to watch the video. Read More


Summer Tomato Salad Recipe

By Matt Essert | August 23, 2011

Photo: Matt Essert

Photo: Matt Essert

In my opinion, a fifth season should be officially added to the weather: tomato season. Fresh tomatoes are unlike anything else. We eat tomatoes and tomato-based foods all the time, but there is nothing quite like a firm and delicious tomato. You should really eat as many fresh tomatoes as possible over the next few weeks to get your fill. Read More


Cinnamon-Roasted Sweet Potato and Black Bean Salad with Garlic-Lime Vinaigrette Recipe

By Madeleine Ignon | July 18, 2011

Photo: Madeleine Ignon

Photo: Madeleine Ignon

Looking to spruce up your usual summer potato salad? By adding just a couple special ingredients or even changing the type of potato, you can bring that ordinary potato salad back to life. Here I used sweet potato to give this potato salad an unusual kick. The color combination of orange and black is more Halloween than Fourth of July, but to me this salad is all summer. The cinnamon gives it an earthy fall flavor, but the lime kicks it back into the sunny season we all love. I prefer it to regular potato salad because sweet potato can be more flavorful and dimensional, as well as healthier because of its fiber content.

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About The Team

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


Streetbird Rotisserie
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American Table Cafe and Bar
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