Lisa Wilson: Hi, I’m Lisa Wilson with Nourished. We are working on root vegetables today. We are having a lot fun in the kitchen. Well, moving on to our Roasted Beet Salad. I’m going to show you how to put together really pretty salad that’s eating for the season, so we are going to start with a pair. Now of course, you can use an apple right here. I think it’s delicious with apples too, either way apples or pears. What we are going to do is just go ahead and slice your pear into wedges. I’m going to get few of those long ones, make it really pretty and you see what I mean in just a minute. And then, you’ll take the center of it and just fan that out. Okay, just like that -- good. And now, what we are going to do is take our beet. Now I’ve already roasted these beets; I roasted them for 90 minutes in the oven at 350 degrees and you can see how beautiful the color is on these beets.
They are really sweet and then you just go ahead and put them in a fan arrangement right on top of your pear. It’s going to be so --. Okay. That’s enough. Alright, next on to our arrangement, we are going to get a few pumpkin seeds also for the season, so pumpkin seeds sprinkle right over the top. Okay, then we are going to do is take a little bit of the tops of the beets and this is what I love about beets, it’s really I feel like I’m getting a two for one deal when I buy beets because you can use the bottom, roast them, make beet kavas to everyone and then you can also use the top. So, I’m just going to go ahead and ever so lightly go ahead and shred this. What I’m looking for is a real thin cut. Now beets be tops, if they are not cook it can be little bit difficult to digest. So, we are not going to use very many. This is more for garnish to make it look really pretty, but it’s going to be just fine, if we use a few. So, go ahead and sprinkle those right on top.
Okay, and then finally our dressing; I always make my own dressing. So, into my mini food processor, I’ve one clove of garlic in there already. I have a little bit the juice of one half lemon, okay right into my machine, a little olive oil. It kind of a rule of thumb, it's two-thirds oil, one-third acid, which would be either your vinegar or your lemon and I’m going to put a little bit of apple cider vinegar in here. Although, I really like this salad with a nice Balsamic, but I am not. So, we are going to go with apple cider vinegar and then with the lid on, if you like more garlic, go ahead and add more garlic. I happened to love garlic. Okay, we are just going to drizzle that right over the top, it’s really pretty when you have Balsamic it adds just another color. Okay, but we have nice lemon vinegar right now. And last, we are going to go ahead and shape a little bit of cheese on. Now I really love a real deep cheese on the top of this, I like a goat cheese with herbs, I like a nice a blue cheese, but I don’t have any of that. So, we are going to go ahead and shave on a little bit of the parmesan, I was deciding if I want parmesan, if I want cheddar, I decided to go for the parmesan, I was in the parmesan mood. This is a raw cheese right on top, okay? And it’s ready serve. Isn’t that pretty? Next we are going to learn what to do with those beet tops.
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