Pesto Meets Beets Two Ways

Roasted Beets with Pesto

Remove the leaves from 1 bunch of basil.  Puree the basil with 3 T. toasted walnuts, 1 minced clove of garlic and enough olive oil to make a thick paste.  Season with salt.  Add grated parmesan cheese to taste, if you like.

Slice beets into half-inch thick rounds or half-rounds.  Toss with 1 T. olive oil and arrange on a baking sheet in a single layer.  Sprinkle with salt.  When the beets are nicely browned on one side, remove them from the oven and toss with the pesto.  Return them to the cookie sheet and bake for another 15 minutes.


Roasted Beets without Pesto

Boil water and cook three large or four medium beets until tender.

Peel and mince 3 cloves of garlic.

Cool the cooked beets in water, then drain and peel them.  Cut into quarters and place in a food processor with the garlic, 1/2 C. toasted walnuts, 1/4 C. each lemon juice and olive oil, and 1 C. finely grated parmesan cheese.  Puree until smooth.  Season with salt and pepper.

Toss with cooked spaghetti or other pasta.

This recipe comes from www.eatliverun.com

Strawberry Kale Warm Salad

kale-strawberry-salad

Strawberries are coming into season in the south and coastal areas, and all of the rain mixed with sunshine means they are glorious. Plus, kale and other dark leafy, greens are still looking vibrant.

Strawberry Kale Warm Salad

Ingredients:
1 pint ripe strawberries
2 bunches kale
1 bunch spinach, arugula or other in-season dark, leafy green
1/4 cup toasted, chopped nuts
2 tbsp each olive oil and balsamic vinegar
Salt
Garnishes – fresh goat cheese, sprouted quinoa, or chopped mint
Directions:
Wash and halve the berries, soak them in balsamic vinegar while prepping everything else
Wash, course-chop and steam or quick sautee the kale and dark, leafy greens until wilted
Combine olive oil with berries and vinegar
Toss greens and nuts
Salt to taste, garnish and enjoy!