You can eat like a fashion model with this fast, easy recipe that will be backstage at runway shows this season

By Sara Angle
February 11, 2015
Dig Inn

Ever wonder what those tall, lithe models are munching on during castings, fittings, and backstage at Fashion Week, which kicks off today in New York? It's not just celery. It's actually a wholesome, delicious, and totally easy meal you can incorporate into your own diet! Dig Inn Seasonal Market, a New York City-based, fast-casual restaurant has partnered with the CFDA Health Initiative to provide healthy meals during Fashion Week. They'll be serving up tasty dishes backstage at shows by Diane Von Furstenburg, Alexander Wang, Pamela Roland, SUNO, Prabal Gurung and more. And your favorite models walking the DVF runway will be munching on things like charred chicken, bulgur, roasted sweet potatoes, broccoli with roasted garlic and almonds, and kale and apple salad. We snagged the recipe for the roasted beets and orange side dish they'll also be eating. Try it out below! (Add these 7 Fit Fashion Models to Follow for Fitspiration to your feed now!)

Beets with Orange and Pumpkin Seeds


3 bunches baby beets

2 tablespoons apple cider vinegar

1 teaspoon sea salt

1 teaspoon cumin (optional)

1 teaspoon celery seeds (optional)

1 teaspoon chopped fresh lemon thyme

2 seedless oranges

1 tablespoon olive oil

2 tablespoons toasted pumpkin seeds

For the Dressing:

2 teaspoon chopped fresh thyme

1 tablespoon apple cider vinegar

2 teaspoons agave

2 teaspoon Dijon-style grainy mustard

1 pinch cinnamon

1 teaspoon sea salt

8 turns freshly ground black pepper


1. Cut top and bottoms of beets and discard. Rinse beets well with water.

2. In a 2-quart sized pot combine beets with 2 cups water, apple cider vinegar, sea salt, cumin, celery seeds, and lemon thyme. Bring beets to boil on high heat setting. Continue to cook on medium heat setting for 35 minutes. Pierce beets with a small knife–if soft, drain in a colander. If not, cook for 10 minutes longer.

3. Cool beets until cool enough to handle, cut each into fourths.

4. Prepare oranges while beets are cooking. Cut and peel oranges into fourths.

5. In a bowl combine dressing ingredients. Add in oranges.

6. Heat 1 tablespoon oil and beets in a skillet on medium heat setting. After 5 minutes, take beets off the heat then add pumpkin seeds and the orange/mustard dressing. Let mixture sit in the skillet for 2 minutes then serve.