Meatless Mouthful–“The Conscious Cook” Tal Ronnen Loves Beets
Written by Vegetarian Star on January 25th, 2010 in Chefs, Food & Drink, Meatless Mouthful.
“I love beets, and I look forward to using both red and golden varieties every winter. Once the beets are cooked, I like to slice them paper-thin with a mandoline and stuff them [like a pocket] with cashew cheese. Or I roll them up with a tofu ricotta, which I batter for vegan tempura. Diced beets also make a nice addition to a composed salad.”
—The Conscious Cook author and celebrity chef Tal Ronnen, from the February 2010 issue of Vegetarian Times.
Do you share Ronnen’s passion for the purple vegetable?
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