As I am sure that you have figured out by now, I love beets and am always trying to find new and innovative ways to eat them from beet juice to beet ice cream to beet salad. Yesterday, it was raining and I was craving a warm and comforting dish that filled me up but wasn't overly heavy but was also thinking about how we eat with our eyes and what makes a dish pretty.

I don't know about you, but I spend a lot of time on Instagram and Pinterest looking at food. It inspires me to see what others are doing but it also gives me guidance about the aesthetics of cooking. Everyone wants to eat healthier but if it looks like a pile of crap no one is interested.

When I sliced my beets and pureed my grilled carrots I originally put them together in a spring form pan, the resulting taste was awesome but it didn't look pretty at all. In reality it looked like a mess and when I went to slice it it looked even worse. So, I went back to the drawing board and started over. That is where this beautiful dish came into play. Instead of layering everything together I made small bites, placing the beet as a base, topping with the carrots and greens and a touch of goat cheese.

The best part about this dish is that you can always eat any of the parts separately, especially those grilled carrots - man where they amazing. I hope that you enjoy and that it looks pretty enough to eat!

Roasted Beets with Honey & Ginger Carrot Puree and Garlic Greens

Roasted Beet

1 large Beet

Olive Oil

Pink Himalayan Sea Salt

Carrots

8-10 Carrots

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

1 tbs Raw Honey

1 in Ginger, peeled

1 clove Garlic

1 tbs Smoked Paprika

1/4 - 1/2 cup water or milk of choice

Greens

1 bunch Swiss Chard, rinsed and stems removed

1 tbs Olive Oil

1 small Onion, sliced

4 cloves Garlic, chopped

Pinch of Pink Himalayan Sea Salt

Preheat Grill to medium high heat. Rub olive oil on the outside of the beet and sprinkle with sea salt. Place in foil and cook on the grill until tender, about 30 minutes. Toss the carrots with 1 tbs of olive oil and a sprinkle of salt. Arrange on grill, roasting for 20 minutes or until easily pierced with a fork.

Meanwhile, in a saute pan heat 1 tbs of olive oil over medium high heat. Add the onion, cooking until translucent about 5 minutes. Add the garlic and cook another minute or until fragrant. Add the swiss chard to the pan and cover with a lid letting steam until wilted, stirring together. Set aside.

Remove beet and carrots from the grill. Peel the beet and slice into 1/4 in circles. Place on beet slice on each plate or arrange slices on a platter throwing a few smaller slices under the broiler to crisp.

Add the carrots, ginger, paprika, garlic, and honey to a good processor. Process until smooth, adding water or milk to reach your desired consistency. Add sea salt to taste.

Top each beet slice with a spoonful of carrot puree. Top the carrot puree with a bit of the swiss chard. Top with a broiled beet chip and a drop of goat cheese. Enjoy and Healthy Eating!

I would much rather be hot than cold, I love the heat, it makes me feel alive and brightens my mood. Therefore, summer is my favorite time of year! I love feeling the sun, watching the stars without a jacket, a warm breeze, and the way in which the heat slows you down. I also love summers staples, like ice cream!

Ice cream is a weakness of mine, I probably could eat it every single day and not get sick of it but of course moderation is key and too much dairy does not make me happy. Therefore, after spending time in Vermont this past weekend and being reminded of all the luscious flavors that creamies can encompass - maple, honey, blueberry, I had to make some of my own!

Vermont is a natural culinary hot spot, they take risks and incorporate local touches into everything that they craft. There is a definite pride in the land and what it produces that is unique to the area and I love soaking it all in. It is inspiring that every restaurant, food stand, and truck, no matter if it is in a tiny little town, adds local flavor to their menu. So why not do the same here in New York and in your own kitchen?1

As you all know, I am obsessed with beets and since beets have made an appearance in my CSA pickup at Royal Acres I decided that I needed to create a creamie with my own local flavor twist, thus the Beet Root, Ginger, and Cacao Vegan Ice Cream was born! This is a super simple recipe that literally takes 5 minutes to make. Its made from creamy frozen bananas blended with beets, ginger, cinnamon, and cacao powder providing a richness that has the perfect amount of sweetness and earthiness that tickles the palette. I hope that you enjoy!

Vegan Beet Root, Ginger & Cacao Ice Cream (Nice Cream)

Serves 2, but I eat it all myself!

2 Frozen Bananas

1/2 Beet, chopped

1in Ginger, peeled

1/4 cup Cacao or Unsweeteend Cocoa powder

1 tbs Cinnamon

1 tbs Vanilla Extract

Optional: Honey or maple drizzle and chia seeds

In a food processor, combine the beets, bananas, ginger, cacao powder, cinnamon and vanilla extract. Process until smooth and creamy like soft serve. Top with a drizzle of honey, a dusting of cacao/cocoa powder and chia seeds and enjoy or place in the freezer for a firmer, frozen ice cream consistency. Enjoy and Healthy Eating!