Specifications

Roasted Beet Salad
2 pounds (1 kg) fresh beets 2 tablespoons (30 ml) white
balsamic vinegar or fruit flavoured vinegar
½ teaspoon (2 ml) Dijon-style
mustard
¼ teaspoon (1 ml) kosher salt ¹/
8
teaspoon (0.5 ml) freshly
ground pepper
3 tablespoons (45 ml) vegetable
oil
1½ tablespoons (25 ml) walnut oil 1 bunch watercress, washed,
dried, tough stems removed
1 head of endive, cut into ¼-inch
(0.6 cm) pieces on the diagonal
½ cup (125 ml) shelled white
pistachios, lightly salted
Makes 8 servings
Remove stems and leaves from beets, leaving about 2 inches (5 cm) of stem. Scrub beets well to remove dirt. Place beets on cooking rack in ceramic pot of Cuisinart
®
Slow Cooker. Cover and press the on/off button to turn the unit on. Set time to 2½ hours and press High. Once beets are cooked through, remove to cool. Turn off slow cooker. Once beets are cool enough to handle, rub each with a paper towel to remove the skins. (Beets may be sliced or diced and served warm at this point.) Cool/chill whole beets while preparing salad. Place vinegar, mustard, salt, and pepper in a small bowl. Whisk to emulsify. Add the oils in a slow, steady stream while whisking, and continue whisking to emulsify; reserve. (The dressing may also be prepared in a food processor or blender.) Cut cooled beets into ½-inch (1.25 cm) cubes; reserve. Place a wide layer of watercress on a large serving platter. Next, make a narrower layer of endive slices. Top with a mound of beets. Sprinkle with pistachios. Drizzle with vinaigrette. Note: Salad may also be composed on 8 individual plates.
Nutritional information per serving:
Calories 236 (52% from fat) • carb. 24g • pro. 6g • fat 15g • sat. fat 2g
• chol. 0mg • sod. 575mg • calc. 122mg • fiber 8g
Stewed Green Beans
and Tomatoes
1 pound (500 g) green beans 4 ounces (115 g) onion, peeled
and chopped
1 garlic clove, peeled and chopped 1 tablespoon (15 ml) fresh parsley,
finely chopped
½ teaspoon (2 ml) dried basil ¼ teaspoon (1 ml) kosher salt
1 can (14 ounces [400 g]) diced
tomatoes, drained, ¼ cup (50 ml) juice reserved
½ tablespoon (7 ml) extra virgin
olive oil
¼-½ cup (50 - 125 ml) crumbled feta
or chèvre, optional
Makes 4 servings
Trim stem ends from beans; cut into 1¼-inch (3 cm) lengths. Combine onion, garlic, parsley, basil, salt, diced tomatoes and reserved juice. Layer ½ of the green beans in the Cuisinart
®
Slow Cooker; top with ½ of the tomato
mixture. Repeat. Drizzle olive oil over top. Cover and press the on/off button to turn the unit on. Set time to 5 hours and press Low. Slow cooker will automatically switch to Warm until ready to serve. Garnish with crumbled cheese if desired.
Nutritional information per serving (without cheese):
Calories 89 (19% from fat) • carb. 17g • pro. 3g • fat 2g • sat. fat 0g
• chol. 0mg • sod. 131mg • calc. 81mg • fiber 6g
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SIDE DISHES SIDE DISHES
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