Beet Carpaccio on Sautéed Greens
Beets are high in folic acid and potassium and are a good source of vitamins A and C.
4 medium gold coloured beets, crisp greens attached
1/3 cup (80 mL) flaxseed oil
2 Tbsp (30 mL) seasoned rice vinegar
1/2 tsp (2 mL) Dijon mustard
1/4 cup (60 mL) pine nuts, toasted
1 cup (100 g) shaved Manchego cheese
Trim beets, leaving roots intact. Set greens aside. Place in large pot of water and bring to a boil. Reduce heat to medium and gently boil beets until tender but still slightly firm when pierced with a skewer. Drain and cool.
Wash and spin dry leaves. Place in saucepan with a little water and steam just until wilted. Drain well and coarsely chop.
Combine oil, vinegar, and mustard in small bowl and whisk to blend. Drizzle 2 Tbsp (30 mL) over greens and toss to coat. Using tongs, divide into 4 servings and place a mound on each plate.
Peel cooled beets; thinly slice on a mandolin or with a small sharp knife. Divide slices among 4 serving plates, fanning them over beet greens.
Sprinkle with toasted pine nuts and shavings of Manchego cheese. Drizzle with remaining whisked dressing.
Serves 4.
Tip: Manchego substitute
Can’t find Manchego cheese? No problem. You can substitute Pecorino Romano for the Manchego.
Each serving contains:
354 calories; 8 g protein; 32 g total fat (8 g sat. fat, 0 g trans fat); 11 g carbohydrates; 3 g fibre; 225 mg sodium
source: "Winter Veggies", alive #325, November 2009
Beet Carpaccio on Sautéed Greens
Directions
READ THIS NEXT
SEE MORE »
Roasted Vegetable Antipasti with Balsamic and Olive Oil
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Roasted Roots and Lentils with Tahini Dressing and Zesty Herbs
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
Broccoli ’Bou Stir-Fry
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.