Let’s Cook

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

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Let’s Cook

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Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

Roasted Beets and Chickpea Salad

MAKES 6 SERVINGS

1 1/2 pounds beets, peeled and cut into 1-inch pieces

1 Tablespoon olive oil

salt and pepper

1 can chick peas, drained and rinsed

1/2 medium red onion, diced finely

4 celery stalks, cut into 1/4-inch-thick slices

Ginger-Curry Vinaigrette

juice of 1 lemon

2 tablespoons red wine vinegar

1 tablespoon curry powder

1-inch piece fresh ginger grated

1 garlic clove, minced

1 teaspoon salt

ground black pepper

1/2 cup olive oil

 

DIRECTIONS

  1. Preheat oven to 425 degrees. Place beets on a large piece of foil on a baking sheet. Drizzle with olive oil and season with salt and pepper. Fold foil around beets to enclose. Roast until tender when pierced with a knife, about 45 minutes.
  2. Toss chickpeas, celery, onions and beets together in a bowl.  Dress with vinaigrette,  Serve warm or at room temperature.

For the Vinaigrette

Whisk all the ingredients except the olive oil together in a small bowl.  Add the olive oil in a slow, thin, steady stream, whisking as you go.