Salad of roasted beets, beet greens & tatsoi with freshly grated ginger and chives from Cooks' House: The Art and Soul of Local, Sustainable Cuisine (page 44) by Jennifer Blakeslee and Eric Patterson

  • shallot
  • beet greens
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    This recipe is part of the A Menu For the Melancholy menu. Can substitute spinach for tatsoi, and rice vinegar for verjus.

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

Accompaniments: Trout poached in miso broth with baby bok choy & burdock root

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    This recipe is part of the A Menu For the Melancholy menu. Can substitute spinach for tatsoi, and rice vinegar for verjus.

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