FOOD & DRINK
IN SEASON NOW
Warm SALADS BY SARAH WALKER CARON
TIRED OF ALL the mashed potatoes, stews and roasts that seem ubiquitous this time of year? By the time mid-January rolls around, that’s usually how I am feeling too. And when that feeling descends, it’s tempting to buy the expensive grocery store strawberries just to taste a hint of summer. But you needn’t do that when there are other, better ways to embrace the warmer months and foods. For instance, if you put up any vegetables from the summer, now is the time to dig in. Defrost those peas, crack open those tomatoes and pull out those frozen berries. Work them into dinners, smoothies or wherever they fit into your eating. You can also make summery food seasonally appropriate with a little shift in thought process. What I am getting at here is that salad isn’t just for summertime. Sometimes I feel like it is (perhaps you do too), with all its crisp coolness. But then I remember: salads can be warm too. And a warm salad is like a friendly embrace from someone who wants the best for you. Indeed, warm salads are perfect for this time of year. Flavorful bowls bursting with vegetables, these are filling but light, warm but refreshing. And they can be made in so many varieties. Here are three warm salads perfect for perking your tastebuds up this winter. Enjoy!
BALSAMIC ROASTED BEET QUINOA SALAD Serves 4
INSTRUCTIONS INGREDIENTS 2 large beets, small diced (about 3 cups) 1 small sweet potato, small diced (about ½ cup) 3-5 carrots, small diced (about 1 cup) 2-3 small onions, small diced (about 1 cup) 2 Tbsp olive oil salt and pepper, to taste 2 Tbsp balsamic vinegar ½ cup dried quinoa, thoroughly rinsed 1 cup water
Preheat oven to 375 degrees Fahrenheit. Add the beets, sweet potato, carrots and onions. Drizzle with olive oil and sprinkle with salt and pepper. Stir well. Roast for 35-40 minutes, stirring a few times, until tender. Drizzle with balsamic vinegar and roast for an additional 10 minutes. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, until all the water is absorbed. Remove from heat. In a mixing bowl, stir together the roasted vegetables and quinoa. Taste, and season as desired with salt and pepper. Serve hot or cold, with an additional drizzle of balsamic vinegar, if desired.
