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By Root 301 0

when I was growing up. Much like capers and goat cheese, beets were an acquired taste for me, but now I can’t get enough of them. I love to juice them, roast them, steam them, and eat them raw in salads. Known for their liver-cleansing properties, beets are also high in vitamins A and C and are rich in folate. This dish goes along perfectly with Paul’s Filet Mignon with Whiskey Cream Sauce (page 174).

16

red and yellow baby beets, tops and tails trimmed

2

tablespoons freshly grated or prepared horseradish

3

tablespoons sour cream

3

tablespoons plain yogurt

1

tablespoon Champagne vinegar

1

tablespoon Dijon mustard

Salt and pepper to taste

1/2

cup coarsely chopped walnuts

2

teaspoons minced fresh chives

1. Steam the beets in a covered steamer insert set over simmering water until fork-tender, about 30 minutes. Replenish the water in the pot if it cooks off quickly. Remove the beets and let them cool.

2. Peel the beets with your hands under cold running water (the skins will slip off easily). Yes, your hands may turn pink; rinse them with lemon juice later to remove the color, or just wear gloves while peeling. Cut the beets in half.

3. In a small bowl, mix together the horseradish, sour cream, yogurt, vinegar, mustard, and salt and pepper. Pour the dressing over the beets and mix until they are well coated. Add the walnuts and chives and stir until well blended.

garlicky baby bok choy

SERVES 4 TO 6

Found frequently in Chinese dishes, bok choy is a type of cabbage that tastes a little like spinach. The freshest bok choy will have dark green leaves and firm white stalks, free of brown spots. You should have no trouble finding baby bok choy year-round, but large bok choy will also work well; substitute 1 large bunch for the 4 small ones called for.

4

small bunches bok choy

1

tablespoon sunflower or canola oil

2

garlic cloves, minced

1

tablespoon tamari or soy sauce

1

teaspoon toasted sesame oil

11/2

teaspoons toasted sesame seeds

Salt to taste

1. Chop the bok choy crosswise into ½-inch strips and wash thoroughly.

2. Heat a medium sauté pan or wok over medium heat. Add the sunflower oil and then the garlic. Cook, stirring briskly, for 30 to 60 seconds, being careful not to burn the garlic. Add the bok choy and cook, stirring frequently, until soft, about 5 minutes. Add the tamari and sesame oil and stir. Add the sesame seeds and salt to taste and stir again. Serve hot.

sautéed baby squash with tarragon and soy sauce

SERVES 4 TO 6

Squash are the defining vegetable of summer. Yellow and green squash seem to overtake the garden and the supermarket. Squash blossoms are the best part of the bounty. When you can find them, these bright orange flowers lend a subtle, earthy flavor to a dish. Look for squash blossoms at your local farmers’ market or ask your local specialty grocer to order them for you. In this dish the rather neutral flavor of squash is brought to life with a dash of tamari and fresh tarragon. This dish is still great even if you can’t find squash blossoms.

Heat a large sauté pan over medium heat and add the oil. Add the squash and cook, stirring constantly, for 5 minutes. Add the tamari and 1 tablespoon of water and cook for another 5 minutes. Add the tarragon and squash blossoms and cook for an additional 5 minutes. Transfer the squash to a serving dish and garnish with the tarragon leaves.

1

tablespoon grapeseed oil

11/2

pounds mixed baby squash, stemmed

2

tablespoons tamari or soy sauce

1

tablespoon finely chopped fresh tarragon, plus leaves for garnish

8-10

squash blossoms, cut into ribbons

maple-orange glazed carrots

SERVES 4 TO 6

These glorious orange carrots are the perfect holiday side dish, but you can enjoy them year-round. I love their sweetness, and they’re popular among sugar-crazed children, as well.

6

carrots, peeled and cut into 2-inch sticks

6

sprigs fresh thyme

2

cinnamon sticks

3

tablespoons unsalted butter, melted

1/3