Chef Jes Bengsten of Terrain Cafe in Westport is the guest chef at the Westport Farmers' Market this week. She will be showing lucky shoppers how to make a beautiful and healthy dish, Stuffed Roasted Beets with Kale & Carrot Slaw. Don't worry...you'll also get a taste. This is the perfect farewell to the cooler months as we move forward towards summer.
Stuffed Roasted Beets with Kale and Carrot Slaw Recipe
- 4-6 medium size beets
- 1 orange sliced into wheels
- 4 sprigs of rosemary
Preheat oven to 350 degrees.
Place beets, oranges and rosemary into roasting pan. Fill with 1 inch of water. Cover pan with foil and bake for 50-60 minutes; should be fork tender when done. Let beets cool and then peel with vegetable peeler or paring knife. Slice off the bottom of the beet so it sits flat, and core out most of the middle.
- 3 cups shredded kale de-stemmed
- ½ t salt
- 2 cups shredded red cabbage
- 1 ½ shredded carrots
- ½ cup sliced spring onions
- ½ cup roasted pistachios
- 1 cup lemon juice
- 3T EVOO
- 2T honey
- 1t cumin
- ½ tsp garlic powder
- Pinch red pepper flakes
Place kale into bowl and sprinkle with a touch of salt. Massage for 30 seconds then add in the rest of ingredients.
For vinaigrette add all ingredients into bowl and whisk.
Pour vinaigrette over slaw mix and stir, let it sit for 30 minutes or until soften.
Take slaw mixture and stuff beet. Feel free to add crumbled goat cheese to top it off!