Tastes Better Together
BEETS + WALNUTS + GARLIC
Three More Delicious Recipes :
1. Ruby and orange salad: Divide 8 cups red leaf lettuce among 4 plates.
Top each plate with ½ roasted sliced beet, ½ segmented orange,
2 Tbsp chopped toasted walnuts, and 2 Tbsp herbed goat cheese.
Whisk together 3 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp orange juice, 1 Tbsp Dijon
mustard, 1 Tbsp minced garlic, and ¼ tsp each salt and pepper; drizzle over salad.
2. Pasta sauce: Puree 2 cups chopped cooked or canned beets and ½ cup fat-free, low-sodium chicken stock in a blender until smooth. Sauté 3 cloves sliced garlic in 1 Tbsp olive oil until golden. Add pureed beets, ½ cup half-andhalf, and ¼ tsp each salt and pepper, and simmer 3 minutes.
Add ½ lb cooked wholewheat pasta and toss to coat. Divide among 4 bowls and sprinkle each
3. Tangy dip: Toss 2 cups finely chopped roasted beets and 4 cloves mashed roasted garlic with 3 Tbsp balsamic vinegar, 1 Tbsp olive oil, ¼ tsp each ground cumin, salt, and pepper,
and ⅓ cup chopped toasted walnuts. Serve with pita chips.
Recipes by Adeena Sussman
1 Tbsp olive oil
1 medium onion, diced
4 cloves garlic, minced
2 large beets, peeled and chopped
1 large potato, peeled and chopped
3 cups fat-free, low-sodium chicken broth
½ tsp salt
½ cup light sour cream
1 Tbsp fresh
¼ cup chopped lightly toasted walnuts
> Heat oil in a 4-quart saucepan over medium-high heat.
Add onion and cook until translucent, 6 to 7 minutes. Add garlic and cook 1 additional minute, then add beets and potato and cook until slightly softened, 3 to 4 minutes. Add broth,
bring to a boil, reduce heat, and simmer until vegetables are tender, about 20 minutes. Stir in salt and remove from heat to cool slightly.
> Add half the cooled soup to a blender and puree. Repeat with remaining soup.
>Whisk together sour cream and lemon juice. Divide soup among 4 bowls and top with lemon sour cream and walnuts. Makes 4 servings.
Per serving: 240 cal, 12 g fat (3 g sat), 28 g carbs, 400 mg sodium, 4 g fiber, 7 g protein