Description
Beets are a fabulous winter vegetable. They add beautiful colour, and sweetness. When roasted, the natural beet sugars caramelize and the edges get crispy and even sweeter. When you add the pears to the beets in the pan, they pick up a gorgeous pink hue. I like this salad accompanied by greens-- either on a bed of arugala, or spinach or next to some steamed chard or collards.
Ingredients
| 4 | beets (cut in wedges) | |
| 1 | pear (cut in wedges) | |
| 2 | Tablespoon | hazelnuts (toasted) |
| 1⁄4 | Cup | goat cheese or blue cheese |
Notes
On a health note: The "element" for winter is water. The kidneys and the bladder are the organs associated with the winter season. Beets are often thought of as great Liver cleansing foods-- as are greens, citrus etc. And this is true. But winter is the hardest season in which to undertake an aggressive "cleanse". In this climate, our body needs to keep warm, so our resources ought to go into keeping us toasty, and maintain our energy and vitality, not drain it. The very "in-season" local root vegetables roasted to tender savouriness help provide us with the nutrients we need for building that fuel to keep the home fires burning. Winter is the season to think about eating Kidney supportive foods like beets, other roots( like celeriac, parsnips, carrots), celery, sea vegetables (kombu, arame!) whole grains, legumes, hearty greens, squashes, pomegranate, cranberries and apples and herbs like rosemary and juniper (not a license to drink gin - or there maybe a need for some extra spring cleansing :).
Instructions
1. Roast beets in a little olive oil on greased baking sheets in 375 F oven till crispy (like roast potatoes) (about 40 mins).
2. When cooked, transfer to a rimmed (deeper) baking dish, add some *dressing and fold in pears, turning to coat.
3. Return to oven for a few minutes (optional if you want pears warm) or let sit till pears turn pink from the beet juice/dressing.
4. Just before serving, sprinkle with toasted filberts and cheese if using.
White Wine Pomegrante Molasses Vinaigrette
• ¾ cup Olive Oil
• ¼ cup Sherry Vinegar (Capirete—at Dirty Apron is great! )
• 2 tsp Grainy Mustard
• 1 Tbsp Pomegranate Molasses
• 1 clove garlic
• salt, pepper
Citrus Dressing:
• ½ c Olive oil
• 3 Tbsp Lemon juice (or ½ orange juice)
• 1 Tbsp Dijon mustard
• 1 Shallot, minced
• 1 ½ tsp fresh thyme
• salt, pepper
Export to:- PDF-3x5
- Plain Text
487 Davie Street (at Richards)
Vancouver, BC
V6B 2G2
Visit Heidi Lescanec's Sage Clinic Page
