And the beet goes on

Written by Robin Glowa
Tuesday, 11 May 2010 08:35

“The beat goes on, the beat goes on

Drums keeps pounding a rhythm to the brain

La de da de dee, la de da de da ...”

— Sung by Sonny and Cher, 1967

New rhythms to the brain are what keep us stimulated, enthused and excited about the world around us. One of the greatest joys of cooking healthy foods is the constant education. Reading cookbooks; attending classes; and learning new techniques from friends, family and even televised cooking shows are wonderful continuing-education outlets.

Recently I was invited to attend a cooking class at the Clarke Culinary Center in South Norwalk.

The center offers classes with amazing top-level, professional chefs and also houses a vast showroom featuring luxury kitchen displays. Talk about stimulation.

Chef Matt Storch, executive chef at Match Restaurant in South Norwalk, was the celebrity teacher for the evening. Leading us through a series of recipes featuring gorgeous spring produce, Storch made magic with fresh asparagus, fava beans, peas, mushrooms and baby beets.

Beets are particularly delicious when roasted in the oven, bringing out their inherent sweetness and unique flavor. They are a wonderfully healthy, high-fiber food that may help to lower LDL (the bad) cholesterol; reduce inflammation, which may help those suffering with asthma or osteoporosis; and contain high levels of folate, a type of B vitamin that encourages natural tissue growth. Beets may be especially beneficial for liver disorders as they may have stimulating effects on the liver’s detoxification process.

Storch tossed golden, red and candy-stripe baby beets with olive oil, salt and black pepper; laid them on a baking sheet; and roasted them in a 400-degree oven until tender. Those beets then were paired with a bit of balsamic dressing, a tangy goat cheese and a drizzle of mint purée for a simple, yet spectacular salad.

You can read more about cooking with Storch and the Clarke Culinary Center on my blog at http://confessionsofaconsciouscook.blogspot.com.

Keep learning, keep cooking and keep preparing a delicious life!

Spring beets supreme

Serves 4

1 pound beets (of a uniform size)

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

1 small bunch fresh dill, washed, dried and chopped

1 and 1/2 cups blue cheese, Gorgonzola cheese, goat cheese or feta cheese

1 cup toasted walnuts or hazelnuts, chopped

2 cups balsamic vinegar (simmered in a saucepot over medium heat until reduced to a syrupy consistency)

Preheat oven to 400 degrees. Wrap beets (you do not have to peel them) loosely in aluminum foil, and roast in the oven until tender. Using a fork, you can poke the beets through the foil to determine if they are tender. Carefully open the foil packet, and let beets cool. Using your hands, lightly rub the beets; the peels should slip right off. Your hands will get stained. Wash them right away, and the color should disappear.

Chop the beets. Arrange beets in the center of a small salad plate. Sprinkle with cheese, nuts and dill. Drizzle with a little olive oil and the balsamic vinegar reduction sauce, and season with sea salt and black pepper.

Robin Glowa, HHC, AADP, is a passionate food and wellness enthusiast who earned her certification in holistic health counseling from the Institute for Integrative Nutrition and Columbia University Teachers College.

She specializes in teaching healthy cooking classes for children and adults, as well as cooking presentations and wellness workshops for many local organizations.

For more information go to theconsciouscook.net or call 203-393-1037.

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