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ROASTED GOLDEN BEETS & WALNUTS  w/ sprouts & microgreens

Food Alchemy: Roasted Golden Beets and Toasted Walnut Salad with olive oil, mayo, dijon, lemon and thyme dressing, on a bed of sprouts, carrots & scallions. Recipe is from our astrology cookbook, SIGNS & SEASONS.

 

            You can use red beets but, sitting on a bed of sprouts, they will run and affect the bright look of this dish. Baby golden beets are best of all. If you can find them, you will need about 2 pounds, tops off.

 

           The sprouted seed is a powerhouse of nutrients and a ray of sunshine in the gathering Darkness of Fall. Sprouts bring a taste of April to November. Microgreens, sprouts that have reached the leaf stage, bring a taste of May to December. 

 

           In the 16th and 17th centuries, the walnut, with its visual likeness to the human brain, was used to boost intellect and calm emotions. 

 

            Ideally you will make your bed with beet sprouts, but realistically any variety or combination will do. 

 

            Serves 6 as a salad course.

 

for the beet salad:

 

6 medium golden beets 

4 tablespoons olive oil

½ cup white wine

1 cup chicken stock

2 tablespoons lemon juice

2 tablespoons dried thyme

½ teaspoon salt

2 cups chopped roasted walnuts (page reference, roasting seeds and nuts)

 

for the “bed”:

 

6-8 cups beet sprouts/ microgreens, or mix of your choice 

½ cup grated radish

½ cup grated carrot

½ cup minced scallions 

 

for the dressing:

 

2 tablespoons mayonnaise

2 teaspoons Dijon mustard

¼ cup lemon and oil dressing (see recipe lemon and oil dressing)

½ tablespoon thyme

¼ teaspoon salt

 

 

            Preheat an oven to 400 F.

 

            Wash the beets well. Trim and discard the stem and root ends. Cut them top to bottom into quarters and slice the quarters into ¼-inch thick wedge-shaped pieces. (If using baby beets, trim the ends and cut them in half across their width). 

 

            In large bowl, mix 3 tablespoons of olive oil with the wine, the stock, the lemon juice, 2 tablespoons of the thyme and ½ teaspoon of salt. Toss in the beet slices and coat well. Spread evenly on a ridged oven tray and roast until they brown and soften, about 40 minutes. Turn after 20. Add a few tablespoons of stock, as necessary, if the liquid evaporates. (Baby beets are more tender and will cook in about half this time.)

 

            Transfer the roasted beets to a mixing bowl.

 

            Mix the walnuts with the beets. For best results, this mixture should be slightly chilled before dressing. Combine the ingredients for the dressing.

 

            Put the sprouts/microgreens into a large mixing bowl. Add the carrot,  radish and scallions and mix. To gently pull apart and recombine the ingredients, try using two dinner forks. Work in some dressing, a little at a time, until you have a fluffy mix. Divide this among serving plates.

 

            Toss the beets and walnuts with some of the dressing.  Divide into portions on top of the sprout mix and serve. 

 

 

 

            

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