2 days ago

Edible Dallas Fort Worth
It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: Just check out the amazing chef "fighters" and be amazed!!!VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY Here's to meats, beers and finding a cure for MS!!#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group ... See MoreSee Less
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The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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6 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Beets and Clementines Salad


by Ellise Pierce

“Eat beets? Those awful-looking things that taste like dirt? No way.” That’s what Cowgirl Chef Ellise Pierce would tell her mother every time she cooked beets. “When I was growing up, my mom was always making pickled beets,” says the Texas-raised, Paris-based food writer. “The smell was so off-putting that I couldn’t imagine eating them.” And, for a very long time, she didn’t. Fittingly, Paris was the place where she became enamoured with them. It happened, as love often does, completely by accident.

“I ordered a trio of salads for lunch at Rose Bakery in Montmartre. A beet salad ended up on my plate, and I decided to give them another try.” Since then, she’s learned that beets go with just about everything. Their sweetness and earthiness is a subtle contrast to so many things, like bright and juicy oranges.

Serves 4

For Salad

  • 3 medium beets
  • 5 clementines (Mandarin oranges)
  • A small chunk (about 2 ounces) of crumbled feta
  • A small handful of fresh dill, chopped

Preheat your oven to 400°F.

Trim the ends off the beets, give them a good rinse and dry and wrap them up with heavy-duty foil. Put beets on a cookie sheet and slide them into the oven for an hour, depending on the their size. To check doneness, carefully take them out of the oven, unwrap the foil and slide a dinner knife into the beet. (It’s done if it easily cuts through the beet.) When they’re done, let them completely cool in the foil before slicing—and whatever you do, don’t wear white.

Cut the whole, peeled orange right across the tummy (horizontally) into slices about ½-inch thick so the slices resemble flowers. Cut the cooled beets the same thickness, and layer them across a serving plate, fanning them as you do so. Drizzle a little E-Z French Vinaigrette over the top and sprinkle with some feta and fresh dill.

For E-Z French Vinaigrette

  • ¼ cup of sherry vinegar
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • Sea salt and pepper
  • 1 teaspoon chopped fresh herbs (basil, thyme, chives)
  • ½ cup olive oil

Put vinegar, shallot, mustard, a big pinch of salt and pepper and herbs in a jar and shake, shake, shake. Let rest for about 10 minutes—this softens the intensity of the shallot’s flavor and allows salt to dissolve. Now, add olive oil and shake again. Taste for seasonings.

Reprinted with permission from COWGIRL CHEF: TEXAS COOKING WITH A FRENCH ACCENT by Ellise Pierce, Running Press, 2012. Photo by Steve Legato

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Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(, follow her on Twitter (@cowgirlchef) and Instagram

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