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Miso-Braised Golden Beets

Tender, earthy beets absorb the umami notes of miso as well as bright lemongrass and healthy turmeric for a visually stunning, healthy starter or side.


12 oz. vegetable broth
1 Tbsp. red miso paste
1 stick lemongrass, chopped
1 small piece turmeric, chopped
12 orange and/or yellow baby beets, scrubbed and trimmed
8 oz. seaweed salad
Edible petals and red chile oil for garnish


Combine broth, miso, lemongrass, and turmeric in a large steamer pot. Add beets, cover, and braise until beets are tender (approximately 15 minutes).
Place three beets in each bowl; ladle equal portions of the miso broth over each. Garnish with petals and chile oil.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.