The days are, well, quite warm and the nights are still a touch cool and that means one thing: Our two weeks of spring is upon us.
Catch a baseball game, frolic in a Pop-Up Park (oh yes!) and venture to the Phoenix Public Market where there’s a host of new, in-season produce to explore.
Not sure where to start with the piles of radishes and beets? Have no fear, Executive Chef Brian Archibald of the Renaissance Phoenix Downtown Hotel is here!
Every Saturday Chef Brian will be posted up at the Phoenix Public Market demonstrating easy-to-make recipes with local ingredients you can pick up on the spot.
Still feeling unsure about your culinary prowess? The Renaissance Hotel is offering From Market to Table cooking classes that will lead you and some new friends to the Public Market where you’ll pick out produce with the chef before returning to the hotel to cook it together.
Check out Chef Brian Archibald talking up his recipes on Arizona Midday before printing them off below and trying them out at home:

Local Roasted Golden Beet Salad
Chilled Beet Soup
By Executive Chef Brian Archibald
Chilled Beet Soup
Ingredients:
6 cups vegetable broth
4 medium Maya Farm beets, peeled and shredded or large diced
½ cup sweet red onion, diced small
sea salt & freshly ground black pepper
2 each lemons, juiced
¼ cup yogurt, Greek, for garnish
Preparation:
In a large pot over medium heat, cook onion and salt with 1/4 cup broth until onions are soft, about 3 minutes. Add remaining chicken broth and beets and bring to a boil. Reduce heat to simmer and cook until beets are very tender, about 15 minutes. For a smooth consistency finish in a blender or food processor until smooth. Season with the lemon juice. Add salt and pepper to taste, serve on its own or with a beet salad. Chill soup minimum of 6 hours, overnight for best results.
Roasted Golden Beet Salad-
Ingredients:
8 Maya’s Farm golden beets, medium
3 tablespoons good extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons red wine vinegar
2 tangelo, segmented (reserve zest)
½ cup Crow’s Dairy Goat Cheese Feta
¼ cup mint, chopped
1 teaspoon Queen Creek Olive Mill Lemon Olive Oil
Preparation:
Preheat the oven to 400 degrees. Remove the tops and the roots of the beets. Reserve tops when fresh for pesto or to use in soup. Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper. Create pouch with foil and place beets in. Roast for 35 to 40 minutes, until the beets are tender. Remove from the oven and immediately peel with gloves or towel to take off skin, then cut into wedges, toss with the vinegar and set aside.
In a mixing Bowl add segments of Arizona tangelos, golden beets, and Crow’s Dairy Goat Cheese Feta. Season to taste and sprinkle in the zest from the tangelo, lemon olive oil and mint.
Serve in wide bowl, pour small amounts of the Chilled Beet Soup around the salad and serve.