Beet, Fennel & Carrot Salad
Colorful and nutritious, this simple salad will reignite your love affair with beets.
For a delicious lunch on the go, pour the vinaigrette in the bottom of a large Mason jar.
Layer the vegetables in the jar, then put the parsley on top, and seal.
When you’re ready to eat, shake well and enjoy.
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 small bulb fennel, stalks removed, fronds reserved and chopped
2 large carrots, peeled and ends trimmed
1 medium-sized golden beet, peeled and ends trimmed
1 medium-sized red beet, peeled and ends trimmed
1 ⁄2 cup packed fresh flat-leaf parsley leaves
TIP: Though it’s an optional step, to minimize the bleeding effect of the red beets, you can rinse, then soak the spiralized beets in a bowl of cold water for 5–10 minutes, replacing the water with a fresh supply as it becomes tinged.
In a small bowl, whisk together the lemon juice, oil, 1 teaspoon salt, and 1⁄4 teaspoon pepper to make a vinaigrette.
Set aside.
Cut a slit in one side of the fennel, stopping near the center.
Spiralize the fennel using the Shredder Blade (or Angel Hair Blade, if your model has one) and place in a large bowl.
Using the same blade, spiralize the carrots, golden beet, and red beet, stopping to break or cut the strands every 3–4 rotations.
Add the carrots and beets to the bowl with the fennel.
Add the parsley and reserved fennel fronds to the bowl and toss to mix.
Drizzle with the vinaigrette to taste, toss until well coated, and serve. Serves 4-6.
Butternut Squash Mac & Cheese
Macaroni and cheese is a comfort-food favorite.
Substitute spiralized butternut squash to add a novel new flavor and beautiful appearance while adding additional nutrients to the dish.
2–3 butternut squashes, each 2 1⁄2–3 lb, peeled
2 tablespoons olive oil
4 tablespoons unsalted butter
1 ⁄4 cup all-purpose flour
2 cups milk
1 cup half-and-half
1 ⁄4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 1 ⁄2 cups shredded Gruyère cheese
1 1 ⁄2 cups shredded white Cheddar cheese
1 ⁄4 cup grated Parmesan cheese
1 ⁄4 cup panko bread crumbs
Preheat an oven to 190°C.
Using a large knife, cut the butternut squashes crosswise, separating the dense, straight sections of the squash from the round parts that contain the seeds.
Reserve the parts with the seeds for another use.
Using the straight sections, spiralize the squash using the Chipper Blade.
In a large sauté pan over medium heat, warm the olive oil.
Add the spiralized squash and sauté until soft, 7–10 minutes.
Set aside.
In a saucepan over medium-high heat, melt the butter.
Add the flour and cook, stirring well with a wooden spoon, until no visible flour remains, 1–3 minutes.
Whisk in the milk, half-and-half, nutmeg, and a generous pinch of salt and bring to a boil.
Simmer, whisking frequently to smooth out any lumps, until the sauce is thick and coats the back of a spoon, 4–5 minutes.
Remove from the heat and add a pinch of pepper and 1 cup each of the Gruyère and Cheddar cheeses.
Stir until smooth.
Pour the cheese sauce into the pan with the butternut squash noodles and stir well.
Transfer to a 23⁄4-quart Dutch oven, or similar-sized pan.
Top with the remaining Gruyère and Cheddar cheeses, the Parmesan, and panko.
Bake until the top is lightly browned and the sauce is bubbly, 25–30 minutes.
Let stand for 5 minutes before serving. Serves 4-6.
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