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Glazed Beet and Carrot Salad
Glazed Beet and Carrot Salad
The Foodily app is a great way to find unique recipes. This one, from the Sprouted Kitchen, is no exception. It is vegetarian, low-carb and high in fiber. You can simply roast golden beets tossed with olive oil, cumin, paprika, chile powder and sea salt in a 400 degree oven for 45 minutes…or you can follow the recipe below for a flavorful, colorful salad.
INGREDIENTS
• 1/2 Tbsp. Butter
• 2 Tbsp. Extra Virgin Olive Oil
• 2-3 Large Yellow Beets, Roasted And Peeled, Cut Into 1/2” Wedges
• 3 Carrots, Halved, Large Halves Quartered If Needed
• Sea Salt + Pepper
• 2 Tsp. Honey
• 3 Tbsp. White Wine Vinegar
• 2 Tbsp. Tahini
• 1 Tbsp. Orange Or Lemon Juice
• 1/4 Cup Finely Chopped Flat Leaf Parsley, Divided
• 1/2 Tsp. Ground Cumin
• 12 Cups Mixed Baby Lettuces or chopped Romaine
• 1/3 Cup Cooked Garbanzo Beans, Rinsed And Drained
• 2 Tbsp. Toasted Sesame Seeds, White Or Black Or Mixed
DIRECTIONS
In a skillet over medium heat, melt the butter in the olive oil. Add the carrots and roasted beets and season with salt and pepper. Cover and cook over moderate heat, stirring once or twice, until the carrots are crisp-tender, about 5-6 minutes. Add the honey and 2 tablespoons of the vinegar and cook over moderate heat, stirring occasionally, until tender and lightly glazed, 2 to 3 minutes. Transfer the vegetables to a large bowl to cool.
Whisk the remaining tablespoon of vinegar, tahini and citrus into the skillet along with the cumin and a generous pinch of the chopped parsley.
Toss the baby lettuces, remaining parsley and garbanzos with a light coating of the tahini dressing. Plate the greens and top with the carrots, beets and sprinkle the sesame seeds. Serve immediately.
**You can prepare the salad a day in advance by making the carrots and beets as directed, and keeping them covered in the fridge overnight. The dressing can also be kept covered in the fridge for up to a week. Toss everything and assemble just before serving
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Scallion Couscous and Scallion Rice
Scallion Couscous
Scallions, or “green onions”, are at their peak in spring and summer and are harvested when their tops are still green. This couscous goes really well with lamb and kebabs. Both recipes here are easy ways to add some flavor to your side dishes.
INGREDIENTS
• 1 cup couscous
• 3/4 cup boiling water
• 2 scallions, cut into matchsticks
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice
• Coarse salt and ground pepper
Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper.
Scallion Rice
INGREDIENTS
• 1 tbsp. olive oil
• 4 scallions, sliced thin
• 1 ½ cups long grain rice
• 1, 14.5 oz. can, reduced sodium chicken broth
• 2/3 cup chopped (packed) fresh cilantro leaves
• Coarse salt and black pepper
DIRECTIONS
In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3-5 minutes. Stir in rice, chicken broth, and 1 cup water. Season with 1 tsp. salt and 1/4 tsp. pepper. Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 min more. Fluff with fork; fold in cilantro.
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Swiss Chard Pesto and Parsley Pesto
Swiss Chard Pesto
This pesto is a great alternative to the traditional types. From the Capay Valley Farm Shop, this chard pesto makes a nice addition to pasta or on top of hummus (served with the tabbouleh recipe included this week). Adding some fresh basil would work nicely as well!
INGREDIENTS
• 1/2 cup olive oil
• 1 bunch of Swiss chard OR 1/3 lb. loose leaves, chopped and stemmed
• 4 cloves of garlic, chopped
• 1 cup pecans or walnuts
• 1/2 tsp. sea salt
• 1 tbsps. lemon juice
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
DIRECTIONS
Heat 2 teaspoons of the olive oil in a skillet over medium heat; cook and stir the Swiss chard and garlic in the hot oil until the chard leaves have wilted, 3 to 5 minutes. Remove from heat and allow to cool. Process the chard, pecans, sea salt, Parmesan cheese, and remaining olive oil in a food processor until all the ingredients are well integrated. Add the lemon juice to the food processor; continue chopping until the mixture is pureed. Season with salt and pepper.
Parsley Pesto
INGREDIENTS
• 2 cloves garlic
• 2 cups packed, stemmed Italian parsley
• Coarse salt
• 1/4 cup walnuts
• 1/2 cup freshly grated Parmesan cheese, or to taste
• 2/3 cup olive oil
• Salt and pepper
DIRECTIONS
In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.
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