Ask a Chef

Ask a Chef: Tal Ronnen

Ask a Chef: Tal Ronnen

Tal Ronnen’s inaugural cookbook, The Conscious Cook, holds true to his MO: create visually stunning meatless dishes that are as satisfying as they are healthful. We asked the chef who dreamed up the recipes for Oprah’s three-week vegan cleanse which veggie he turns to when the weather outside is frightful. Here’s what he said.

See also Blueberry-Beet Smoothie

I love beets, and I look forward to using both red and golden varieties every winter. One of my favorite ways to prepare them is to boil them with a bit of white balsamic vinegar, which doesn’t compete with their natural flavor. 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. One tip is that you can keep the skins on until the beets are cooked, when the skins are easier to remove. Also, the beet greens are highly nutritious, so don’t throw them away. I blanch them, then sauté them with olive oil, salt, and pepper—very simple, very much like the way I would cook collard greens or kale.

February 2010 p.19

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Had one of your signature dishes at the Sinatra Restaurant in Las Vegas....yum!

Nancy Stein - 2013-10-08 16:26:19

I bought your cookbook and am in the process of making the macadamia nut cheese. I see it says to let it culture for 14-16 hours which will end up being in the middle of the night for me. Can I let it sit until morning or do I need to set the alarm for 3am? Thanks.

lauren horwitz - 2013-07-31 16:55:48

Hi Tal, I heard you on the Fork Report and just received your book in the mail. I was disappointed that your kale salad recipe was not included. Would you be able to share it with me? Thanks so much!

Karen - 2013-04-09 15:25:12

that 3/4 cup dark or semisweet chocolate pieces . . . Sorry!

Karen P Davis - 2013-01-07 21:45:46