Recipes | Plan B

Valentine’s Week Shares featuring …. Beets!

Enjoying Your Beets!

The beets in the share this week are small in size so here’s how i cooked them tonight to put on a salad with chevre ….. yum!

1. Take off all “tops & tails” of the beets
2. Rinse in a colander to remove soil.
3. Add beets to a pot of boiling water, boil until easily pierced with a fork.
4. Drain out hot water, let beets sit in cold water until cooled.
5. Slip off the skins with your hands, doesn’t have to be perfect.
6. Slice and add to salads, keep extras in the fridge for tomorrow’s salads or snacks!

Dust off the juicer! Throw the beets in with some carrots and apples, celery etc, equal volumes. Beets don’t need to be peeled for this.

Grate them fresh - right onto salads, they add an amazing sweetness!

Roast them whole - rinse, leave skins on, toss with olive oil & salt, roast in the oven at 350 until tender. Skins can be slipped off after cooking.

Roasted Cauliflower

You haven’t lived until you’ve tried roasted cauliflower!!! – plan b

Roasted Cauliflower (foodland.gov.on.ca)

• 1 large Cauliflower

• 2 tbsp (25 mL) olive oil

• 1 small clove Ontario Garlic, minced

• 1 tsp (5 mL) chopped fresh rosemary (tumeric, curry, also good – plan b)

• 1/2 tsp (2 mL) salt

• 1/4 tsp (1 mL) pepper

Break cauliflower into 1-1/2 inch (4 cm) florets. Combine olive oil, garlic, rosemary, salt and pepper; toss with cauliflower to coat.

Arrange cauliflower in single layer on oiled baking sheet. Roast in 400°F (200°C) oven 20 to 30 minutes or until cooked through and browned lightly. Serve warm or at room temperature

Parsnips in this Week’s Shares!

Parsnips are one of my favourite fall/winter veggies! They are just so sweet and delicious, I can’t wait to cook some this week. They are often quite expensive because of the length of time they take to grow, usually over 100 days in the garden, this is double the time a carrot or beet takes to grow. This means many weeks of weeding and watering for the farmers, hence the extra price, but well worth it I think!

Roasted Parsnips

By The Canadian Living Test Ktichen

• 1-1/2 lb (680 g) parsnips

• 2 tbsp (30 mL) extra-virgin olive oil

• 1/4 tsp (1 mL) salt

• 1 pinch pepper

Preparation

Peel and cut parsnips into about 1-1/2-inch (4 cm) thick sticks. Transfer to large bowl; toss with oil, salt and pepper. Roast on greased baking sheet in 450°F (230°C) oven for about 20 minutes or until tender and golden at edges.

Source : Canadian Living Magazine: December 2007