This is an instant favorite dish. Vibrant in color and flavor. Originally found on The Roasted Root.
Citrus Roasted Beet Salad
Heat oven to 350.
Cut stems of beets. Usually when I buy beets they come in a bunch of two or three so I cooked all of them. Wash the beet and place individually in a tinfoil bowl you create around the beet. I put some olive oil on each one. Cook 30-50 minutes. Should be tender when you put a knife through it. Once cooked use a knife to take skin off and then slice into wedges.
Place Arugula, spinach, beet, clementine, orange, avocado and pistachios in bowl.
Mix the salad dressing together. Pour over the salad and mix well. Ready to serve.
Recipe originally found in Cooking Light magazine 11.17
Maple Caraway Brussels Sprouts
A warm side dish perfect to go with a roast.
Heat 1 1/2 tsp butter, oil, thyme, and caraway in a skillet. (I used a cast iron). Once butter is melted add brussels sprouts. Cook 6-7 minutes until browned.
Remove from pan and set aside. Use the rest of the butter and add garlic and onions. Saute until tender. Add Brussels Sprouts back in and stir in syrup, vinegar, mustard. Salt and pepper to taste.
Adapted from Cookin Canuck
Mexican Slaw with Mango, Avocado and Cumin Dressing
A refreshing slaw that is a perfect side dish.
In a bowl place the cabbage, mango and avocado.
Mix the ingredients for the dressing.
Pour onto slaw mixture and toss. I used my hands.
Ready to serve.