User Manual

11
Beets With Orange and Goat Cheese Salad
Ingredients:
2 pounds (907 g) fresh beets (about 6 medium), peeled
3 teaspoons (15 ml) salt, divided
6 tablespoons (89 ml) fresh orange juice
1/2 cup (118 ml) vegetable oil
2 tablespoons (30 ml) rice vinegar
2 tablespoons (30 ml) honey
1 tablespoon (15 ml) fresh thyme leaves
1 clove garlic
1/2 teaspoon (2.5 ml) coarse black pepper
Salad greens
2 medium oranges, sectioned
1/2 cup (118 ml) crumbled goat cheese
1/2 cup (118 ml) chopped walnuts, toasted
Directions:
1. Using a Spiralizer, make ribbons of beets.
2. Fill a large saucepan two-thirds full of water and 2 teaspoons
(10 ml) salt. Over high heat, boil water. Add beets and cook
until tender, 1 to 2 minutes.
3. Chill in an ice bath. Drain and dry ribbons with paper towels.
4. To make dressing, in a single-serve blender, add orange juice,
oil, vinegar, honey, thyme leaves, garlic, 1 teaspoon (5 ml) salt
and coarse black pepper. Blend until slightly thickened.
5. On a salad plate, arrange fresh greens, beets and orange
segments. Top with goat cheese and toasted walnuts.
Serves: 8
Apple Crumb Tart
Ingredients:
1 refrigerator pie crust, room temperature
1/2 cup (118 ml) all-purpose flour
1/2 cup (118 ml) old-fashioned oats
3 tablespoons (44 ml) packed light brown sugar
2 tablespoons (30 ml) sugar, divided
1 1/4 teaspoons (6.3 ml) ground cinnamon, divided
1/4 cup (59 ml) cold butter, sliced
5 small green apples, peeled and cored
Directions:
1. Heat oven to 425°F (218°C). Line a large cookie sheet with
parchment paper. Place the pie crust in the center of the cookie
sheet and unroll.
2. In a food processor bowl, combine flour, oats, brown sugar,
1 tablespoon (15 ml) sugar and 1 teaspoon (5 ml) cinnamon by
pulsing a few times to blend.
3. With the food processor running, add butter through the food
chute and blend until crumbs form. Set aside.
4. Using a Spiralizer, make ribbons of apples. Place apple ribbons
in center of pie crust, leaving 1 1/2 inches (3.8 cm) around the
edge.
5. In a small bowl, stir remaining 1 tablespoon (15 ml) sugar and
1/4 teaspoon (1.3 ml) cinnamon until blended. Sprinkle over
apples.
6. Fold 1 1/2-inch (3.8-cm) crust up around apple ribbons,
pinching while folding. Top apple ribbons with reserved crumb
mixture.
7. Bake until crust and crumb topping are browned, 25 to
30 minutes.
Serves: 8
Recipes (cont.)
Suggested Cone: Ribbon Blade