Just Beet It

Fond Lunch & Deli Dishes Up Colorful and Creative Cuisine

Article by Joanne Drilling

Photography by Alicia + Will Photography

Originally published in Loveland Lifestyle

The culinary mastermind behind Summuh Artisanal Hummus, Ethan Snider outgrew his farmer’s market prepared food gig almost overnight. Inspired to afford a bigger kitchen, he founded Fond Lunch & Deli in 2015 in a Montgomery strip mall and launched a grab-n-go just off Oakley Square last year. While Ethan refuses to be pigeonholed into one set of flavors (think Korean kimchi, Jamaican jerk chicken and Italian olive tapenade coexisting peacefully on one menu), he’s based his business model on supporting local farmers and producers—making Fond Lunch & Deli a healthy choice for both our community’s economy, not to mention our individual waistlines. 

Sesame Kale and Beet Salad

Makes 6 servings


8 beets (assorted colors)
1 leek
2 tablespoons sesame seeds, toasted 
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cups kale, sliced or torn into bite-sized pieces
Salt and pepper


Steam beets until tender. Remove from heat and peel (while still warm) by rubbing with a paper towel. Let cool.
Slice the leeks across into rings. Place sliced leek in a bowl of water, agitating aggressively. Let sit for 5 minutes. Any sand or grit will fall to the bottom. Drain leeks and quickly saute on high heat with a little oil until softened but not too brown. Season lightly with salt and pepper.
Thinly slice the cooled beets and toss with sauteed leeks, sesame seeds, vinegar and oil. Season generously to taste.
Let the beet mixture rest in the refrigerator for 24 hours. Toss with fresh kale and serve.


10764 Montgomery Road, Montgomery

3923 Isabella Ave., Oakley


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