Friday, 22 July 2016

D.I.Y. Roasted Beet and Pear Summer food recipe.

D.I.Y. Roasted Beet and Pear Summer food recipe.
The beet is the most intense of vegetables
The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent not of passion
Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity
Beets are deadly serious

Slavic peoples get their physical characteristics from potatoes, their smoldering inquietude from radishes, their seriousness from beets

The beet is the melancholy vegetable, the one most willing to suffer
You can't squeeze blood out of a turnip

The beet is the murderer returned to the scene of the crime
The beet is what happens when the cherry finishes with the carrot

The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now a muddy whisker drilling desperately for rubies

The beet was Rasputin's favorite vegetable. You could see it in his eyes
Tom Robbins, Jitterbug Perfume

From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Bartolomeo Platina recommended taking beetroot with garlic to nullify the effects of "garlic-breath"

Food shortages in Europe following World War I caused great hardships, including cases of mangelwurzel disease, as relief workers called it. It was symptomatic of eating only beets.

Originally shared by Tom-Anita Morgan

We've got a heat spell going on here in Northern California so we've been eating a lot of cold bean and veggie salads. I've been going to the local farmer's market every week to buy all of our organic meats, veggies and fruits. So, between our wonderful herb garden and the goodies from the farmer's market we've been eating really well and healthy! This salad is made from wonderful fresh ingredients and is so tasty on a hot summer day. Since the beets turn everything red, don't add the Feta until you're serving. Combine the salad with any meat for a cool treat as your side dish...

PREP TIME: 10 minutes
COOK TIME: 50-60 minutes for the beets

1 bunch of fresh red beets, roasted
1/3 C roasted, slivered almonds
1/4 C mint leaves
2 slices red onion, diced
1/8 C Italian parsley, diced
1/2 pear, chopped
1/2 can of 15.5 ounce Great Northern white beans
Fresh ground black pepper
Flavored balsamic to taste (I used strawberry flavor)
Feta cheese, crumbled on top

1. Roast the beets and let them cool completely. Peel them and cut them into chunks. Place in a medium sized bowl.
2. Cut up the onion, pear, Italian parsley. Add all of the remaining ingredients to the beets, except the Feta.
3. Stir to completely mix ingredients together.
4. When serving, sprinkle with Feta cheese.

Bon appetit,
Tom and Anita

#salad   #redbeans   #mint   #side   #lunch   #pear

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