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 several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.