Salads

Preheat oven to 450ºF. Place cubed root vegetables and onion in large bowl. Sprinkle with salt and pepper and toss in enough olive oil so that every vegetable chunk is well coated. Place in single layer on large baking sheet. Roast for 20 minutes. Turn vegetables. Reduce heat to 350ºF and roast for an additional 30 minutes or until vegetables are tender.

Place roasted vegetables in large bowl. Drizzle with balsamic vinegar and olive oil. Start with the lesser amount of oil and add more if you feel it is needed. Sprinkle toasted nuts and chopped basil or parsley over top and toss gently to mix. Serve warm or cold. This salad will keep for several days in the refrigerator.

Makes 8 servings

Variation: For extra protein and calcium, crumble feta, blue cheese, or tofu over salad.

Wash beets. Remove greens but leave beet tops and roots intact. Place beets in a large pot filled with water and bring to a boil. Lower heat and simmer until beets are tender (about an hour). Set aside to cool. Toast pumpkin seeds in a dry skillet over medium heat. Move the skillet back and forth over the heat with one hand, stirring the seeds with a wooden spoon in the other hand. This will toast the seeds evenly and prevent burning. Seeds are ready when they begin to pop and give off a nutty aroma. Remove seeds from skillet and set aside.

To prepare beet greens, fill a large skillet with water to a depth of 1 inch and heat to a simmer. Wash greens by submerging the bunch in a sink full of cold water. Shake off water and drop greens into simmering water. Let them cook for about 30 seconds, until tender and juicy. Place greens in a colander and gently run cold water over them to halt cooking.

Place all dressing ingredients in a jar and shake well. Peel beets by cutting off the tops and slipping the skins off with your hands. Slice beets. Squeeze excess water out of the cooked beet greens and chop. Put beets, beet greens, pumpkin seeds, and scallions in a salad bowl. Pour dressing over salad and toss gently. Crumble feta cheese on top. Serve at room temperature or chilled.

Makes 6 servings
Preparation time: 1 hour to cook beets, 15-20 minutes to assemble salad

Variation for Children: Cook the beets in apple juice instead of water, cut up, and serve plain.