Roasted Beet Salad

Well the salad was a hit... next time I think I'll try putting the beets in a sealed Ziplock bag.

2 bunches fresh beets (with tops)

1 red onion

Olive oil

Dressing

2 tbsp honey

1 tbsp dijon mustard

2 tbsp rice wine vinegar

Sea Salt

Pepper

Caraway seed

Peel beets & slice into sticks, peel & slice onions lengthwise – toss with olive oil and roast in a 400 degree oven (about 45 minutes or onions are brown tipped).

Place Dressing ingredients in a blender and hit high speed for a couple of minutes. Add dressing to beets (at this point you can let it all sit for as little as an hour to 2 days).

Wash the beet tops, tear the leaves off to use as greenery (if you just bought regular beets you can use spinach) and create celery like sticks out of the stems.

Just before serving add the greens to the (room temperature) beets… mix up and sprinkle roasted pumpkin seeds on top if you wish.

Typical Thursday Evening (or not)

I worked my way uptown to catch up on missed Heros episodes during some pretty freaky weather that plugged up Eglinton Station bus service.

The shows were excellent (anyone care to explain why I talk to the TV so much?) and since I’m now caught up I’m going to have to wait a week in between each episode! I think I can handle that but seeing as I haven’t followed a show this closely since the X-Files I’m experiencing some trepidation about my waiting skills.

More importantly since the last recipe was so well received here’s another winner – it might seem complicated but that’s only because the last one was so easy. The plate and flavours are subtle and classy… and it would also work well with turkey.

Pork with Ginger Plum Sauce
Serves 2 (2 slices each)

Ingredients:
2/3 teaspoon grated fresh gingerroot
Salt and pepper to taste
1/2 pound pork tenderloin
3 teaspoons olive oil, divided
1/3 cup finely chopped onion
1 cup fresh plums, chopped
2 teaspoons brown sugar
1/8 rounded teaspoon ground ginger
3 tablespoons white wine (or white grape juice with splash of vinegar)
2/3 teaspoon balsamic vinegar
2 teaspoons butter

Cooking Instructions:
Combine gingerroot and salt and pepper. Slice pork into 4 thin pieces. Rub pork slices with ginger mixture. Let rest for about 15 minutes.
In the meantime, heat 1 teaspoon olive oil in a pot over medium heat; add onions and sauté for about 5 minutes; salt and pepper to taste. Add plums, brown sugar and ground ginger; cook, stirring frequently, for 6 to 7 minutes. Next, add wine (or juice/vinegar) and balsamic vinegar. Reduce heat and simmer for 10 minutes. Add butter and stir until butter melts. Remove from heat.
In another pan over medium heat, cook pork in the remaining 2 teaspoons olive oil for 3 to 4 minutes per side, or until it is no longer pink. Pour sauce over pork and serve.

Sides Suggestions: Steamed green beans & sweet potato