This beautiful dish is delicious as a standalone meal, but it also doubles as an impressive side. The deep red beet sauce is supremely good for heart health. And making matters easier is the fact that, if scrubbed well, you don’t need to peel the beetroots. Roasting softens the skin, which is then whirled into creamy perfection. There are loads of options for toppings, ranging from any variety of cheese (or none at all) to a wide assortment of toasted nuts.
This delicious rosy sauce can be served tossed with any type of grain from rice to pearl couscous. Top with shaved Parmesan, if you wish. Scatter baby arugula leaves overtop for an added punch of flavour.
Preheat oven to 375 F (190 C). Scrub beetroots thoroughly and cut into quarters. Place in ovenproof saucepan with tight-fitting lid. Add garlic, 4 sage leaves, and 1/4 cup (60 mL) water to pot. Cover tightly and bake in oven for 45 minutes to 1 hour, or until beetroot wedges are very tender when pierced. Remove from oven and, with slotted spoon, remove beetroot to separate bowl to slightly cool. No need to peel.
In high-speed blender, place beetroot wedges along with baked sage leaves and roasted garlic. Add 1/2 cup (125 mL) water, balsamic vinegar, sea salt, and pepper and pulse until mixture is creamy and thick enough to coat cooked pasta evenly. Add a splash more water if mixture appears too thick.
Fill large saucepan with water and add generous pinch of salt. Bring to a boil. Stir in spaghettini, and cook until al dente, about 6 minutes.
While spaghettini cooks, heat oil in skillet. Add diced fennel and gently sauteu0301 over medium heat for 5 minutes, or until pale golden. Transfer to plate. In skillet, add a splash more oil, if needed, and place remaining sage leaves. Fry until crisp but not darkened. Set aside.
Drain spaghettini well and return to saucepan. Pour beet sauce overtop and gently fold together to evenly coat until beautifully rosy coloured. Gently stir over low heat until warm.
Serve warm in shallow bowls. Scatter diced fennel overtop. Top with crumbled cheese and toasted walnuts. Garnish with fennel fronds and add a pinch of crushed red pepper flakes. Drizzle with a little extra balsamic and a splash of olive oil, if you wish, and serve piping hot.
This recipe is part of the Heartfelt Foods collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.