Toasted green wheat and warm beets from The Gramercy Tavern Cookbook by Michael Anthony and Danny Meyer and Dorothy Kalins

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • metacritic on December 26, 2021

    A good, simple little salad. I might roast the beets with a splash of water, not olive oil, in the future and dress them first with vinegar (a la Alice Waters) before adding olive oil, where this recipe calls for both to be added to the beets simultaneously after roasting. The tarragon and vegetable broth in the grain is lovely (I used farro, not Freekeh, due to availability).

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