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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"We lived very simply - but with all the essentials of life well understood and provided for - hot baths, cold champagne, new peas and old brandy."
-Winston Churchill


The refrigerator light goes on...

This salad was inspired by one that I had in a restaurant. That salad, however, had roasted fennel instead of shallots and the flavors didn't quite meld together. The umami flavor of the roasted shallots balances the beets well and it all goes well with the lemon thyme mustard sauce.

Pine Nuts

These lovely little seeds are also known as pignoles, pinon, pine kernel, the Italian nut and pignolia. It is actually the seed found inside the pine cone and there are two main types. One is grown in the Mediterranean and is referred to as the Italian or Mediterranean pine nut. Extracted from the cones of the Stone Pine tree, these are longer and more tapered. The flavor is lighter. The Chinese variety is more triangular in shape. It has a sharper, pungent flavor.

Pine nuts, like all seeds and nuts, are high in fat. A tablespoon has 5 grams of fat but, as with most seeds and nuts, the majority of the fat is mono-unsaturated fat, with 2 grams of mono-unsaturated and 2 grams of poly-unsaturated fat in a tablespoon. (see The health of it all - nuts / almonds)

Pine nuts are easily found in health food stores, most grocery stores and specialty stores, as well as in Asian markets. Buy sparingly. Because of the high fat content, pine nuts begin to turn rancid within about 3 months. Store in a sealed container in cool dry place.

1 ounce pine nuts = 146 calories, 14g fat, 2g sat fat, 5g mono fat, 7g protein, 4g carbohydrates, 1mg sodium, 0mg cholesterol, Vitamin K 15.2 mcg

Beet and Shallot Salad

Servings = 4 | Serving size =about 1 cup

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftover salad should be stored tightly covered in the refrigerator and consumed within 48 hours.

1 lb	yellow beets
8 ounces	shallots (peeled)
1 tsp	olive oil
1/2 tsp	lemon zest
2 tsp	coarse ground mustard
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	fresh thyme leaves
2 Tbsp	pine nuts (pignoles)

Preheat the oven to 325°F.

Scrub the beets and wrap each in foil. Place in the oven.

Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven.

Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.

When cool, peel the beets and cut into 1/3 inch dice. Place in a medium mixing bowl.

Add the shallots and any liquid in the bottom of the pan they were roasted in.

Add the lemon zest, mustard, salt, pepper, thyme and pine nuts. Toss well and chill before serving.