TNW × Riverbend Gardens: Spicy Candy Cane Beet Salad

Sometimes, we cross ingredients that seem familiar at first but with a closer look seem a little off. That was my first reaction when I crossed these silly looking beets. On the outside, they seem like any other beet. Granted, they’re a little brighter than the traditional deep red color we associate with beets, but they look like a beet alright.

When you cut them open though, that’s when the magic begins. As you strip back layers of flesh, starting either at the leaves or the tail, you begin to notice these stunning white on red rings ready to pretty up any plate.

I wanted to take advantage of nature’s beauty in this dish, so I used my mandoline to strip back the flesh in paper thin layers. Don’t have a mandoline? No problem. A deep breath & a really sharp knife should do the trick.


Makes 2 servings

4-6 medium sized beets
4-6 medium sized carrots
¼ C sunflower seeds
¼ C hemp hearts
1 t sriracha
2 T olive oil
1 t honey
1 t white wine vinegar


10 min prep + 20 mins cook

Boil half of your beets in a medium pot until tender (about 20 mins), then run them under cold water to remove the skin.
In the meantime, slice your remaining beets & carrots into disks. Set aside. 
In a small bowl, mix together your olive oil, honey, sriracha & white wine vinegar. Taste the dressing and adjust it if necessary.
To serve, layer your carrots, cooked & raw beets. 
Sprinkle with hemp hearts & sunflower seeds..
Drizzle on some dressing & you’re good to go!