13:37 13:37

Beet and Pineapple Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Fruit, Gluten Free, Sides and Salads|Tags: , , |Comments Off on Beet and Pineapple Salad

This recipe from, World Vegetarian Classics, by Celia Brooks Brown, Published 2005 by Pavillion Books, is a bright and flavorful dish good for any time of year.

The recipe suggests boiling the beets to cook them; I prefer to roast them in the oven to bring out their full sweetness. This is easily done by scrubbing the beats and trimming the leaves and roots down to no more than an inch. Place a beet in the center of a piece of aluminum foil, pour a small amount of olive oil over the beet to keep the foil from sticking, wrap and cook in a low oven (250) for 2-3 hours or until a skewer poked into a beet meets little resistance. Allow the beets to cool and slip off the skins and trim the ends for slicing. Roasted beets can be stored in the foil in the fridge for 3 to 4 days before using.

If using raw beet (and not roasting them), bring a saucepan of water to the boil. Scrub the beets and boil until tender, about 30-40 minutes. Drain, cool and slip off the stems, roots, and skins.

Beet and Pineapple Salad – – beet root (cooked), large fresh pineapple (I use canned in water when fresh is not available in my area), small onion (sliced into thin rings (purple onion works well here)), salt, sugar, white wine vinegar, Slice the cooked beet thinly. ; Cut the pineapple into 1 inch thick round slices, then cut the skin away. Cut the tender flesh away from the core and into bite sized pieces.; In a (preferably) ceramic or glass bowl, combine the beets, pineapple […]

13:15 13:15

Rubbed Kale or Chard and Spinach Salad

By | 2015-08-10T11:12:08+00:00 July 17th, 2014|Categories: Blogs, Sides and Salads, Vegetables|Tags: , , |Comments Off on Rubbed Kale or Chard and Spinach Salad

This salad and its many potential variations is a perennial favorite amongst the practitioners at Pulse. This version utilizes some of the best of fall flavors to create a bright and colorful dish.Rubbed Kale or Chard and Spinach Salad – – kale or chard, spinach (washed and drained), green apple (sliced), olive oil, salt, dried cranberries or raisins, toasted walnuts or pecans, blue cheese (optional), apple cider vinegar, Wash and trim kale or chard in a sink of warm water. ; Gently rip, tear or cut the leaves into small pieces, removing any heavy stems.; Shake off excess water and then roll kale or chard in a clean towel to dry.; Place in a bowl with olive oil and salt. Gently massage or rub the oil and salt into the kale or chard until it begins to soften and break down and become limp—10-15 minutes.; Mix kale with the rest of ingredients and toss with vinegar to coat.; – Image courtesy of  Kittikun Atsawintarangkul and freedigitalphotos.net