You may substitute raw grated or roasted beets—feel free to experiment. Be aware that handling beets will stain your skin; you may want to wear gloves when preparing.
2 or 3 beets, different colours if you like, peeled and quartered
2 cups (500 mL) mixed baby greens
1/2 cup (125 mL) goat chèvre or feta cheese
Mint or cilantro to garnish
2 shallots, minced
1 1/2 Tbsp (23 mL) balsamic vinegar or lemon juice
1/4 cup (60 mL) extra-virgin olive oil
1/2 tsp (2 mL) raw sugar (optional)
Salt and freshly ground black pepper to taste
Steam beets until tender, about 15 minutes. While beets are cooking, whisk together ingredients for the vinaigrette in small bowl and crumble cheese.
Toss greens with half of the vinaigrette, and put a handful of greens on each of 4 plates. When beets are done, allow to cool, peel, then cut into small chunks and toss with remaining dressing. Arrange beets on top of greens, sprinkle with goat cheese, and garnish with mint or cilantro leaves, if desired.
Each serving contains:
209 calories; 5 g protein; 19 g total fat (6 g sat. fat, 0 g trans fat); 6 g carbohydrates; 1 g fibre; 142 mg sodium
Did you know?
Like spinach and chard, the beet is a member of the amaranth family (Amaranthaceae-Chenopodiaceae). Its ancestor is the wild beet, or sea beet, which dates all the way back to prehistoric times. Originally eaten for its leafy green tops, the roots were cultivated by the ancient Romans. By the 16th century they had become popular not only as livestock fodder, but also in family kitchens throughout northern Europe.
from "Unbeatable Beets", alive #344, June 2011
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.