Fresh Ideas, February 19

Published on Tuesday, 18 February 2014 23:39 - Written by CHRISTINE GARDNER food@tylerpaper.com

Warmer temperatures are on the way, but it will still be a few months before spring and summer vegetables are available.

There are still many winter vegetable options in the produce department that offer bold flavors and plenty of nutrients. Look for winter greens and root vegetables, like carrots, beets and radishes.

Baby Kale Salad with Shaved

Root Vegetables

 

INGREDIENTS

4 cups baby kale (available prewashed in the salad section)

1 bunch candy-striped beets, peeled

2 whole carrots, peeled

5 radishes, tops removed

1-inch square block Parmesan cheese

1/4 cup raspberry vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup olive oil

 

DIRECTIONS

Bring a pot of water to a boil. Cut the tops and root end off the beets and boil until fork tender. Refrigerate to cool. Place the kale in a large salad bowl. Using a mandoline or the slicing attachment on a food processor, thinly slice the beets, radishes, carrots and Parmesan cheese. Combine the remaining ingredients in a salad dressing jar and shake to combine.