Glen Ellen Star prides itself on delicious, local ingredients--often roasted in their wood-fired ovens. This tasty dish puts late winter and early spring ingredients in the spotlight, seasoned with Asian notes of turmeric, galangal, chiles and tamarind. Whether you are able to roast them in your own wood-fired oven or under your broiler, they are sure to capture the season's finest flavors.


  • 2 pounds golden beets
  • 20g garlic 
  • 10g fresh turmeric, peeled 
  • 20g galangal, peeled  
  • 5g lemon grass soft center 
  • 14g aleppo chile 
  • 60g Fresno Chiles, seeded 
  • 280g shallots chopped 
  • 2 T palm sugar 
  • 2T tamarind paste 
  • 1 T fish sauce 
  • 50 g blood orange oil
  • garnish of sunflower seeds
  • garnish of sunflower sprouts


  • Begin by baking whole beets in a pan with extra virgin olive oil, garlic, thyme and salt 
  • Cover and bake in the wood fired oven at 300 degrees for 40 minutes
  • Remove from the oven
  • Peel and cube the beets
  • Portion into cast iron dishes and bake in the wood fired oven for 6 minutes at 650 degrees


  • To create the blood orange sambal, begin by toasting shallots in oil and lightly caramelize. 
  • Blend with garlic, peeled turmeric, galangal, lemon grass, aleppo chili, & fresno chili 
  • Add in palm sugar, tamarind paste, fish sauce and blood orange oil until thickened
  • Mix well and taste
  • After removing the golden beets from the wood fired oven, garnish with a few teaspoons of blood orange sambal, toasted sunflower seeds and sunflower sprouts.
  • Serve and enjoy!