Shredded Candy Cane and Green Apple Slaw with Pecans

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce

Candy-cane

Image Credit: Christmas Wow

When you hear the word candy cane, it is always associated with a candy that is in the shape of a small cane with white and red strips through it.

Or a small rounded candy you would receive at a restaurant after enjoying a meal.

Did you know though that there is a root vegetable that is also referred to as a candy cane? Yes, the beet root called “Chioggia,” and it has stripes of red and white on the inside its flesh.

shredded candy cane beetThe beet is nothing new to the vegetable market, as it is a¬†Heirloom, meaning¬†heirloom vegetables are open-pollinated cultivars, and have a reputation for being high quality and easy to grow (The Heirloom Vegetable Gardener’s Assistant).

Open-pollination is a particular cultivar that can be grown from seed and will come back “true to type.”

Our featured recipe contains these heirlooms, the candy striped Chioggia. Here is what you will need to make your “Shredded Candy Cane and Green Apple Slaw with Pecans.”

1 large chioggia beet, peeled and shredded

1 large Granny smith apple, shredded with skin on

1/4 cup pomegranate dressing (can be purchased at your local Whole foods Market)

1/3 cup pecan pieces

pomegranate dressingFirst add the dressing to a large mixing bowl. You can add more than 1/4 cup of the dressing if you wish.

shredded candy cane beets and green applePrepare the the produce, and add to the mixing bowl. After shredding the beet, and apple mix it right away with the dressing, as it contains vinegar, which will coat the produce and stop it from browning to fast. Isn’t that amazing how the chioggia beet looks so much like a candy cane?

adding pecansMix the shredded beet and apple together until it is well coated with the dressing. Next add the pecan pieces and mix in.

Shredded Candy Cane and Green Apple Slaw with PecansNext spoon the slaw into a salad serving bowl.

Platted - Shredded Candy Cane and Green Apple Slaw with Pecans over Boston Lettuce Plate and serve over a piece of Boston lettuce leaf, and your favorite meat dish.

This side salad can make a great addition to your “Turkey Dinner” this coming Thanksgiving (November 26th) or Christmas (December 25th).

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Roasted Root Vegetables with Brussels sprouts and Bacon

Roasted Root Vegetables with Brussels sprouts and Bacon

Roasting vegetables helps to draw out the natural sugars and creates a crispy outside and a tender inside.

Some vegetables need a little cooking to break down enzymes that would otherwise prevent our digestive system from obtaining the vegetables nutrients, like Brussels sprouts among many others.

Other vegetables do just fine eating them raw, though when cooked, they are more flavorful, like carrots, and sweet potatoes among others.

Talking about potatoes, baby potatoes are great for roasting because they are not as starchy, and they can even add some color to a roasted vegetable dish.

It is better to either roast or steam the vegetables. Cooking them in water should only be done for 3 minutes or less, so as not to kill any nutrients.

Even though vegetables are roasted in a 350 to 400 degree oven for about 35 minutes depending on the vegetables being used, the micro-nutrients are never fully destroyed as the internal temperature of the vegetable reaches only about 150 to 165 degrees.

Adding dried herbs like rosemary that has a pine lemony flavor, also has a concentrated flavor and will not burn while roasting.

Where as fresh herbs would burn in a 350 to a 400 degree oven.

Be careful with oregano though, as it has a pungent earthy flavor, and can be over powering if to much is added.

Keep in mind that adding salt to meat or vegetables while being cooked can make them tough, but not so when using salt in its natural form, such as Himalayan salt or sea salt.

These two salts do not only have sodium, but also other trace minerals naturally found in salt rock mines, or ocean salt.

Roasted Root Vegetables with Brussels sprouts and Bacon

1/3 cup organic EV olive oil

3 medium organic rainbow carrots, sliced

1 1/2 cups organic Brussels sprouts, halved

1 1/2 cups organic trio baby potatoes

1 medium organic sweet potato, cut into

1.5 inch slices

1 medium parsnip, cut into 1.5 slices

1 tablespoon dried oregano

1 tablespoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried basil

1/4 teaspoon Himalayan salt

1/2 pound thick cut bacon, cut strips into 1 inch pieces

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Preheat oven to 400 degrees

Place vegetables into a large bowl and mix with herbs and oil.

Spread out vegetables into a 13 X 9 inch glass baking dish. Place dish on middle rack in oven and roast for 35 to 40 minutes.

Meanwhile fry bacon in a large pan over low heat. Do not let bacon get crispy.

In a large serving bowl add and mix roasted vegetables and bacon with a little bacon drippings.

Serve as a side dish or as a main dish as it contains meat (if doing so add 1 pound of bacon).

 

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