Eat for the Season
by: DEFINE foods In-House Chef, Erin Stewart
Ring in the New Year with this new recipe! A fresh, clean start to cooking right. Good-quality, seasonal ingredients make for a perfect dish. Carrots and beets are available locally right now at your farmer’s markets. Combined with fresh fig and a bright pop of pomegranate seeds, this dish has sweet and savory earthiness that makes it grounding as a side-dish or filing enough as a meal topped over your favorite grain. Fuel your body well to feel your very best.
Carrots, high in beta-carotene, serves as antioxidants that slows down our aging cells. Top with a healing dressing of miso and sesame for a well-balanced and grounding dish perfect for January. Miso is high in protein, rich in vitamins and minerals and gives an earthy, salty flavor, while the sesame adds rich, nutty undertones and keeps our hearts healthy.
Gingered Carrots, Beets & Fig w Miso-Sesame Dressing
1/2 cup orange juice
1-inch piece fresh ginger, minced
1 Tbsp coconut oil, melted
pinch sea salt
2 bunches heirloom baby carrots
1 bunch yellow beets
1/4 cup mellow miso
1 Tbsp olive oil
1/2 tsp toasted sesame oil
1 Tbsp apple cider vinegar
2 tsp maple syrup
1/2 tsp nama shoyu (or good-quality soy sauce)
1-4 Tbsp water
1 handful fresh figs, thinly sliced
Preheat the oven to 400 degrees fahrenheit.
Prep the carrots and beets by removing their tops and giving them a good scrub. Keep the small carrots whole, but cut any larger ones in half lengthwise. Using a good knife or mandeline, slice the beets thin to form discs.
Mix together the first 4 ingredients in a large bowl. Toss in the carrots and beets and allow to marinate.
Place the carrots and beets in a baking pan with the marinade. Cover with foil and roast for 20-25 minutes until fork-tender and cooked through. Be careful not to overcook.
Meanwhile, make the dressing by whisking together the miso, olive oil, sesame oil, vinegar, maple, and shoyu. Slowly add in the water until you reach desired consistency.
Arrange the carrots and beets on a plate, layering the figs in between. Drizzle the dressing over the vegetables and top with microgreens, pomegranate and sesame seeds. Serve right away or at room temperature.