Did you know that I write a weekly newspaper column for The Bangor Daily News called Maine Course? In this week’s column, I share a recipe for Beet Fried Rice, perfect for making with fresh veggies from the farmers market.
Since 2014, I’ve written a weekly newspaper column about food and life for the Bangor Daily News. It’s called Maine Course (aptly named by my brother), and appears online every Tuesday.
This week’s column features a recipe for Beet Fried Rice, which uses both beets and beet greens, along with scallions, garlic, leftover rice and more, to make a dish that’s farmers market meets favorite takeout. Though the beets have a strong flavor, you’ll still taste the essence of fried rice — the salty, pungent soy sauce and toasty, nutty sesame oil.
But best of all? This is a vegan recipe, so more folks can enjoy!
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Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.