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Suzy's Soulfood

directions 1. Preheat

directions 1. Preheat the oven for 180 degrees. 2. Peel and cut the beets in batons, massage them with olive oil, salt, roman cumin and dried thyme. Place them in the baking tray cover them with aluminium foil and steam them for about 30-40 minutes. 3. In the meantime, cut the pears in cubes and the red onions in batons (lenghtwise long lines). Sprinkle them with a little bit of olive oil, brown sugar, ginger powder and salt. 4. When the beets are almost ready take off the aluminium foil, add the already marinated pear-onion mix to them, stir well and put them back in the oven for another 15-20 minutes until they become soft. 5. When it is ready let it cool down and mix it with ruccola. Pear,beet, red onion salad with rukkola, cashew ricotta ingredients 4 beets 2 pears 2 red onions Brown sugar Ginger powder Salt Roman cumin Dried thyme Ruccola

DrCFavoriteRecipeBook-Final-102014
DrCFavoriteRecipeBook-Final-102014
vegan-food-magazine-issue-1
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FileItem-289967-CookbookRevamp
The Taste Magazine - December 2014
25-primal-blueprint-recipe... - Mark's Daily Apple