Thanksgiving Sides and Desserts to Impress

Golden beets, potatoes and green beans - Courtesy
Golden beets, potatoes and green beans
Ditch the Pineapple - Courtesy
Ditch the Pineapple

When it comes to Turkey Day, vegetarians and vegans tend to get the short end of the stick. Not this year.

Mariah Lange, owner of The Bee's Knees Catering Company, which offers healthy meal delivery with an emphasis on gluten-free and allergy-friendly fare, shared a pair of recipes for a tasty T-Day that are flavorful, colorful and easy to make. Lange, who's been a featured caterer at several PechaKucha events in SA, will also offer various sides through Bee's Knees for delivery or pick-up. A menu should be available on the Bee's Knees Facebook page in the coming days.

For the sweet tooth set that's sick of pumpkin-flavored goods (who isn't?), head the citrusy, and in-season, route with an upside-down cake that uses Texas grapefruit, high in fiber, Vitamin C, carotenoids, antioxidants and potassium, in place of pineapple.

Roasted Golden Beets with Pistachios, Feta & Sherry Vinaigrette

Serves 4-6

3-4 medium golden beets
2 tablespoons of sherry vinegar
2 tablespoons of mild oil (Lange uses avocado, but grape-seed and olive work as well)
½ cup shelled salted pistachios
¼ cup crumbled feta cheese


• Heat oven to 350 degrees. Trim the tops off the beets, scrub/clean with water and dry. • Wrap each individual beet in foil and place on baking sheet. Bake for 45 minutes to an hour, or until tender.

• Unwrap and let cool slightly. Use a paper towel to slough off skin. Slice beets into cubes.

• Toss beets with vinegar and oil. Plate and sprinkle with pistachios and feta over top.

Source: Mariah Lange

New Potato and Green Bean Salad with Dijon Vinaigrette

Serves 4-6

2 pounds small red potatoes, washed
1 ½ pounds green beans, trimmed and cleaned
1 large shallot, minced
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
5 teaspoons mild oil
3 tablespoons flat-leaf parsley, minced
3 strips of cooked bacon, crumbled (optional)


• Boil potatoes in salted water, about 20 minutes. Drain and let cool to touch. Cut into halves or quarters.

• Blanche green beans for three to four minutes in salt water and transfer to an ice bath. When completely cool, remove from water and let dry. Whisk together Dijon, vinegar and oil.

• Add green beans, potatoes, parsley and shallot, and toss until evenly coated. Crumble bacon over top, if using. Serve warm.

Source: Mariah Lange

Rio Star Upside-Down Cake

Serves 8

1 ¼ sticks unsalted butter, softened
¾ cup packed light brown sugar
2 Rio Star grapefruits, sectioned
1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
¼ teaspoon ground allspice
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk


• Heat oven to 350 degrees. Put 4 tablespoons butter in a cast-iron skillet or medium baking pan. Place the pan in the oven just long enough to melt butter. Remove pan from oven; scatter ½ cup light brown sugar evenly over melted butter.

• Arrange grapefruit sections to cover bottom of pan.

• In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda and allspice.

• In a separate bowl, beat remaining 6 tablespoons butter with an electric mixer until creamy. Add granulated sugar and remaining ¼ cup light brown sugar; beat until well combined. Beat in eggs, one at a time. Beat in vanilla.

• Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.

• Pour batter over grapefruit sections in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes and then turn cake out onto a serving plate.

• Serve warm.

Source: TexaSweet Citrus Marketing

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