Exploring winter root vegetables with an emphasis on color and texture. From picnic with Jon Campolo, March 1st at Booklyn Artists Alliance. Read full interview here.

Beet salad, brussels slaw, butternut squash and black rice
Marinated Beets with Sage & Pistachios (pictured top left)
1 lb. beets, trimmed, cut in half
1/2 cup red wine vinegar, divided
2 tbsp. + 1/4 cup olive oil divided
1 medium shallot, chopped finely
2 tsp, fresh thyme
1/4 cup chopped pistachios
10 leaves fresh sage, chopped
Preheat oven to 425º. Combine beets, 1/4 cup vinegar, 2 tbsp. oil and 1/4 cup water in baking dish; season with salt. Cover with foil and steam until beets are tender 40-60 min. depending on size. Let cool slightly, rub skin off with paper towel, cut beets into cubes or slices.
Toss beets with shallot, thyme, sage, remaining 1/4 cup red wine vinegar, and 1/4 cup oil in large bowl. Season to taste with salt. Chill for at least 2 hours, best flavor achieved if marinated overnight. Add pistachios just before serving.

Anise, Apple, and Brussels Sprout Slaw (bottom left)
1 medium sized anise  (aka fennel bulb)
4 oz. brussels sprouts
1 medium sweet – tart apple
3 tbsp. fresh lemon juice
2 tbsp. olive oil
1 tsp. freshly ground ginger
1 tsp. poppy seeds
Cut off top stem of fennel bulb (disregard, but save to make soup stock!). Julienne the anise and apple, and shred the brussels sprouts. In large bowl whisk lemon juice, ginger and poppy seeds. Add anise, apple, and brussels sprouts, toss to coat. Season with salt and pepper to taste.

Black & Wild Rice Salad with Butternut Squash (pictured right)
3/4 cup black rice
1/4 cup wild rice
1 small butternut squash
1/4 cup olive oil divided
2 tbsp. red wine vinegar
1 tsp. honey
2 scallions thinly sliced
1/2 cup pomegranate seeds
1/4 cup chopped pistachios
salt + pepper
Preheat oven to 450º. Cook black rice and wild rice in boiling salted water until all water has evaporated and rice is tender, 35 – 40minutes, drain & rinse in cold water, pressing into mesh strainer, remove as much water as possible, spread on baking sheet to dry and let cool.
Peel, seed & cut butternut squash into cubes, toss with 2 tbsp. oil, salt and pepper, roast on baking sheet until golden brown and tender, 20 – 30 minutes; put aside let cool.
In a large bowl whisk remaining 2tbsp. oil, red wine vinegar, and honey. Add rice, squash, scallions, pomegranate seeds, and pistachios, toss to coat. Enjoy warm or cold!
Options: Top with shaved pecorino.
Beet salad, brussels slaw, butternut squash and black rice
Marinated Beets with Pistachio