Recipe of the Week: Beet and Endive Salad With Walnuts

Yield: Serves four

To make the dressing:

1 tablespoon sherry vinegar

1 teaspoon balsamic vinegar

Sea salt, kosher salt, or fleur de sel

1/2 to 1 teaspoon Dijon mustard (to taste)

1 very small garlic clove, finely minced or put through a press

3 tablespoons extra virgin olive oil

1 tablespoon walnut oil

Freshly ground pepper

To make the salad:

4 small or medium beets, roasted, peeled, and cut in wedges or half-moons

4 Belgian endives, rinsed and sliced

2 tablespoons broken walnuts, preferably from fresh shelled walnuts

2 ounces fresh, mild goat cheese or feta, crumbled

2 teaspoons minced fresh tarragon

1 teaspoon minced chives

Directions:

1. Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.

2. Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Advance preparation: 

The roasted beets will keep for five days in the refrigerator. You can make the dressing several hours ahead.

Approximate nutritional information: 

211 calories per serving; 151 calories from fat; total fat: 16.8g; saturated fat 3.8g; cholesterol 13mg; sodium 282mg; total carbohydrates 11.6g; dietary fiber: 2.5g; sugars 8.6g; protein 5.3g. 

Recipe found here

Vegetable of the Week: Beets

Golden Beet at Desert Roots Farm

This colorful, sweet root may not be the richest vegetable in nutrients but it certainly should not be overlooked and is invaluable during the winter season.

Beet comes in white & gold varieties as well as the classic purple-red, which is the best source of nutrients. Betaine, which gives it its deep color, is even more potent an antioxident than polyphenols in its effect on lowering blood pressure. A scientific study also found that the high levels of nitrates in beet juice work like aspirin to prevent blood clots, and help to protect the lining of blood vessels. Red beet is also rich in anthocyanins, which may help to proven colon and other cancers. 

*Contain betaine to lower blood pressure and may be anti-inflammatory.

*Contain nitrates to help prevent blood clots.

Anthocyanins can help prevent cancers.

*A good source of iron, magnesium, and folate.

Did you know?

Beets were originally cultivated for their nutritious leaves, which can still be rated when small, in the same way as spinach. 

Practical Tips: 

Cooked beets will keep in an airtight container for a few days in the refrigerator or you can puree cooked beets and freeze. To cook, cut off the leaves but leave about 2 inches of stalk and the the root still on. This will avoid the beet "Bleeding" as it cooks. Beets can be boiled whole for about 50 minutes or brushed with a little oil and baked in aluminum foil at 400 degrees for 1 hour. The skins can then be easily rubbed off. Beet can also be used raw, peeled, and finely grated into salads or salsa, or juiced. 

Keep an eye out for the Recipe of the Week featuring Beets!

Recipe of the Week: Simple Roasted Broccoli

Broccoli is a VERY Healthy Vegetable we all should eat to help prevent cancers and other disease. For more information read our Vegetable of the Week: Broccoli Post!  Hopefully this recipe will help you experiment with Broccoli & all of its awesomeness! 

Simple Roasted Broccoli

Ingredients: 

2 Whole Large Broccoli Crowns (Desert Roots Farm)

4 Cloves of Garlic

4 Tablespoons Olive Oil

1/2 teaspoon of Sugar (Go Lb. Salt)

1/2 teaspoon of Salt (Go Lb. Salt)

1/4 teaspoon of Fresh Ground Pepper (Go Lb. Salt)

Directions: 

1. Preheat oven to 500 Degrees, with a large metal baking sheet inside. Prepare the rack so that the sheet is closer to the element than not. Heating the baking sheet fully is 100% essential in getting the best flavor out of the broccoli. 

2. Cut the broccoli into segment. You want them to be on the large side, about the length of the palm of your hand. Don't be tempted to cut them into cute, small pieces, because then they won't roast properly - instead, they'll steam and become floppy. Also, cut them so that there is a flat side on most pieces- just slice right through that broccoli crown (instead of separating off individual florets.) You want flat sides for the caramelization to happen. 

3. Mince the garlic, then mix the broccoli, garlic, oil, sugar, salt & pepper together in a bowl with your hands. Make sure all the broccoli pieces are coated as evenly as possible.

4. When the oven is fully preheated, take out the hot sheet pan. Working quickly, arrange the broccoli on the pan. You'll hear a delightful sizzle as the broccoli hits the metal surface. Make sure there is some space between the pieces, and always lay each piece with its flat side down. 

5. Roast for 10-12 minutes. Remove & serve! You could easily sprinkle some lemon juice over it, or some parmesan, but its wonderful just as it is. 

We hope you enjoyed this recipe as much as we did! Originally found Here.