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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: www.silvergoldmagazine.ca