125 Years of Fresh, Delicious Food at Eastern Market

Detroit's historic Eastern Market marks 125 years of supplying fresh, healthy and delicious food this year, and will host a gala fundraiser Friday, Sept. 30 to celebrate. Proceeds from the event will benefit the market's non-profit organization to improve access to fresh food and encourage entrepreneurship. 

Chef Andy Hollyday from Selden Standard and Dearborn resident Kevin Rosales, a culinary arts student at Henry Ford College, visited the Fox2 Studios Saturday morning to preview the event and share a few of their favorite dishes.
Beet Salad
Ingredients (serves 6)
  • 3# Mixed Beets, washed and trimmed of greens
  • 1 pint raspberries, rinsed and dried
  • ½ cup sliced red onion
  • 12 mint leaves, torn into small pieces
  • ½ cup red wine vinegar
  • 1 shallot, minced (about ¼ cup)
  • 2 cloves garlic, minced
  • 1 Tablespoon honey
  • 1 cup extra virgin olive oil
  • Salt and pepper to taste
  • ½ pound fresh ricotta cheese (or another salty creamy cheese you like-goat, feta, etc..)
  • 1 cup of toasted nuts, chopped (optional-pistachio, almond, walnut, etc.. )
  • Set oven to 375 degrees. In a baking dish combine beets in a single layer.
  • Add 2 cups of water and seal the dish tightly with aluminum foil.
  • Bake until a paring knife meets no resistance when inserted into the center of the beet. Once beets are cool remove skin and cut into 1 inch cubes, set aside.
  • Make the dressing. In a small mixing bowl combine vinegar, shallot, garlic, honey, olive oil, and a pinch of salt and pepper and whisk to combine.
  • In a large mixing bowl combine beets, raspberries, mint, and onion, with about ½ cup of the dressing.
  • Season with salt, pepper, and more dressing to taste and gently toss to combine.
  • Arrange the salad neatly on a large platter and top with cheese and nuts. 

Watch the video above and then click here for more information about the event and to purchase tickets.

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