Roasted Beet Salad

Plum Drizzle

INGREDIENTS:

2 cups water

2 star anise

6 plums

1 cup yogurt

1 cup sugar

5 tbsp balsamic vinegar

4 sprigs lavender (remove leaves, wash and chop finely)

2 tbsp honey

2 tbsp dijon mustard

2 cups olive oil

Salt and pepper to taste
INSTRUCTIONS:

In large pot bring water, sugar, star anise and plums to a boil for 10 minutes. Remove pot from heat and let cool.

Remove the plums from the pot. Peel and pit them. Strain remaining sugar water into a food processor. Add the plums and remaining ingredients (except for the oil, salt and pepper) into the food processor. Blitz the mixture on a low speed until smooth, while slowly adding in the oil.

Season the Plum Drizzle with salt and pepper to taste.

Makes 4 cups

Tip: Make the dressing the day before to enhance the flavours.

Substitute 1 cup of red wine for 1 cup of water to give the dressing a richer colour and zippy taste.

Roasted Beet Salad

INGREDIENTS:

2 medium sized golden beets, washed

2 medium sized regular beets, washed

2 candy cane beets, washed

2 tbsp butter

2 tbsp honey

2 tbsp brown sugar (optional)

1 chili pepper, chopped finely

Lemon juice

Salt and pepper
INSTRUCTIONS:

In a large saucepot boil the beets for 30 minutes or until tender. Drain the water and let the beets cool down. Hold a beet in one hand with a paper towel and, using another paper towel, softly wipe the skin away. Do this for each beet and then cut them into thin slices.

Preheat oven to 400F.

In a large frying pan melt butter. Add the beets to the pan and sauté for 2-3 minutes. Add honey, brown sugar, chili and lemon juice. Remove beets to a cookie sheet and place in the oven for 20-25 minutes. Once roasted, display them on a serving dish and drizzle with plum dressing. Garnish with chopped greens.

Tip: Add crunch with chopped candied walnuts. Mix a drizzle of honey and a pinch of salt with 1 cup walnuts. Pour mixture onto parchment paper on a baking sheet and bake for 5 minutes at 400F.