Raw Beet Salad

Makes 4 generous servings. 

This beet salad is nutritious, easy to prepare and delicious.   

INGREDIENTS:

• 5 medium beets

• 1 tart apple

• 3 scallions

• 2 -3 tablespoons extra-virgin olive oil

• 2-3 tablespoons lime juice

• 1 tablespoon Dijon mustard

• 1 cup loosely packed flat leaf parsley, coarsely chopped

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Peel the beets, cut into quarters to fit into the tube of a food processor

2. Grate in a food processor fitted with the medium grating attachment. Transfer to a bowl.  

3. Peel the apple, core, quarter and grate as well. Add to the beets.  Thinly cut the scallions into rounds including most of the green parts. Add to the bowl along with the olive oil, lime juice, mustard, parsley, salt and pepper. Season to taste.

Roasted Carrots, Parsnips and Beets

Makes 4 generous servings.

Easy to make, nutritious and versatile, this dish is for all seasons and can be paired with fish, meat or poultry. 

INGREDIENTS:

• 2 medium carrots
• 2 medium parsnip
• 2 medium golden beets
• 3 tablespoons extra-virgin olive oil
• 5 sprigs of sage, plus a few leaves for garnish
• 1½ tablespoons maple syrup
• 1 Tablespoon Balsamic vinegar
• 1 teaspoon Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 425 F.
2. Peel the vegetables, cut to the size that fits into the feed tube of a food processor fitted with a medium slicing attachment and slice.
3. In a large bowl combine olive oil, maple syrup and vinegar. Add the vegetables and the sage. Mix very well and season with salt and pepper. 
4. Line a large cookie sheet with aluminum foil and spread the vegetables on it.  Roast for about 20 minutes. The vegetables should be soft.
5. Discard the sage sprigs.
6. Slice the sage leaves thinly and garnish.