Silver and Gold Magazine Summer 2020 - Page 22

+ Did you know? click for an interesting tidbit! Click here for the best home-made granola recipe! Summer beet salad, by Heritage Place Retirement Residence “Sadly, the beet is one of the most overlooked and under-rated vegetables in the patch, that luckily is now available year-round in many varieties: Fresh, canned, and semi-prepared. The summer beet adds colour, wonderful flavours, and yes, nutrition, to anything from a summer cook-out to a holiday feast. Depending on my time availability, I’ll use fresh beets or the pre-cooked and peeled ones that are now available in most supermarkets.” – Brian Hemming Chef, Heritage Place Retirement Residence Burlington Ontario What you’ll need: • 3-4 large beets • 3-4 Granny Smith or Macintosh apples • 1 cup Walnuts or Pecans • ½ cup “crumbly” cheese (ie: Feta, Goat, Blue) • 1/3 cup Apple Cider Vinegar • ½ cup Olive oil • 2 Tablespoons Dijon Mustard • 1 Teaspoon lemon juice • Greens (Baby Spinach, Arugula or Field Greens) • Salt & Pepper to taste • If using fresh beets, wash thoroughly, place in a saucepan with enough water to cover and simmer for 30 minutes – Beets will peel much easier after cooking. Allow beets to cool, peel with a paring knife and dice into 1/4” pieces. • If using prepared beets, just rinse and dice. • Toast your choice of nuts in a pre-heated oven (350° F) for 10 minutes, allow to cool. • Whisk together oil, vinegar, mustard and lemon juice, season to taste with salt and pepper. • Wash, core, peel (if desired) and chop apples. • Toss beets and apples in prepared dressing. • Place greens in serving bowls, spoon dressed apples & beets over greens, then top with toasted nuts and crumbled cheese. Enjoy! 22 Read + hear more: