Beet Salad Recipe

• 2 large beets, washed and peeled
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

1. Preheat oven to 400°F.

2. Cut beets into bite-sized pieces and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes until tender.

3. In a small bowl, whisk together olive oil, balsamic vinegar, salt and pepper to make the dressing.

4. In a mixing bowl, combine the roasted beets, feta cheese and chopped walnuts. Drizzle with the dressing and toss until coated. Serve cold.

Almond Sorbet Recipe

• 2 cups almond milk
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt

1. In a medium saucepan, whisk together almond milk, sugar, cornstarch and salt.

2. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

3. Reduce heat and simmer for 2-3 minutes, stirring constantly.

4. Remove from heat and let it cool.

5. Pour the mixture into a blender or food processor and blend until smooth.

6. Transfer into a container and freeze for at least 3 hours, stirring every hour or so to avoid crystallization.

7. Let it sit at room temperature for 10-15 minutes before scooping and serving.

Garlic Oil Recipe

• 1/2 cup olive oil
• 5 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. In a small saucepan, heat olive oil over medium heat.

2. Add minced garlic and cook for 1-2 minutes, until fragrant.

3. Remove from heat and stir in salt and black pepper.

4. Let it cool and transfer into a jar. Keep refrigerated until ready to use.

Serving Suggestions

• Arrange the beet salad on a plate. Drizzle with garlic oil and serve with a scoop of almond sorbet.
• For a heartier meal, serve the beet salad as a side dish alongside roasted chicken or grilled salmon.
• Try using the garlic oil as a marinade for grilled meats or a dressing for roasted vegetables.