Raw Beet Salad

Recipe: Jean Heimann

Ingredients & Instructions

Prepare each component of the salad, toss together with dressing, and serve over a layer of the lemony sour cream spread for a flavorful, refreshing side salad.

Rye Bread Crumbs

  • 3 Pieces of Dark Rye Bread
  • 4 Tablespoons melted Butter
  • ¼ teaspoon Kosher Salt

Preheat the oven to 350. In a food processor add the bread and process into bread crumbs. Mix the bread crumbs with the butter. Spread out on a cookie sheet and bake for 20 minutes, stirring after 10 minutes. When the crumbs are buttery and crunchy, they are done. Allow to cool.

Lemony Sour Cream

  • 1 Cup Sour Cream
  • Juice and Zest of of 1 lemon
  • ½ Tablespoon Sugar
  • ½ teaspoon Kosher Salt

Mix together.


  • ½ Cup Sweetened Cranberry Juice
  • ¼ Cup Vegetable oil
  • Juice of half a Lemon
  • 1 Tablespoon Sugar
  • 1 teaspoon Kosher Salt

Whisk together.


  • 1 large Beet, peeled and julienned
  • ¼ of a head of Napa Lettuce, thinly sliced
  • 1 head of Fennel, julienned
  • 1 Carrot, peeled and julienned
  • ¼ cup Dried Cranberries
  •  ¼ cup Toasted Pecans, chopped
  •  2 Tablespoon Dill, minced

Mix everything but the dill together. Pour over the dressing and toss well. Taste and adjust seasoning: sugar, lemon juice and salt to taste.

Celery Root & Potato Gratin

Recipe: Jean Heimann


  • 2 pounds Russet Potatoes, peeled and cut into 1/2 inch chunks
  • 2 pounds Celery Root, peeled and cut into 1/2 inch chunks
  • Kosher Salt
  • 3/4 cup Heavy Cream
  • 1 tablespoon Garlic, minced
  • 1/4 cup Unsalted Butter
  • 1/8 teaspoon ground White Pepper
  • 1/8 teaspoon ground Nutmeg
  • 1/2 cups Gruyere, grated


  1. Preheat the oven to 400 degrees.
  2. Place the potatoes and celery root into separate large pots. Add cold water to cover 2 inches above the vegetables, and add a teaspoon of salt to each pot. Bring the pots to a boil over medium heat. Cook the vegetables until tender.
  3. Drain the vegetables and let steam and dry out for a minute or two.
  4. Rinse out one of the pots and add the cream, garlic, butter, white pepper, and nutmeg. Bring the cream to a boil over medium heat. Lower heat and add a large pinch of salt. Add 1/2 cup of the cheese. Stir it into the warm liquid until melted.
  5. Place the celery root and potatoes into a mixing bowl and roughly mash the mix with a potato masher. Add a pinch of salt then add the cream and cheese mix. Stir to combine. Taste and add more salt if needed.
  6. Butter a medium sized gratin pan. Spread the mash in the pan and smooth the top, then rough up the mash with a fork, making a criss-cross pattern. Spread the remaining cheese on top.
  7. Bake until the cheese is browned on top, around 30-40 minutes.