Because You Need More Fuschia on Your Plate

Perhaps this recipe doesn't quite jive with the sweet recipes that I like to share here, but you should know that I cook and eat vegetables, too. (Okay, good, now you know.) This recipe can stop a crowd in its tracks. Partly because it's bright fuschia and people may be a little hesitant to ingest such a thing, and partly because, after they taste it, it's so darn good. This recipe comes from my friend Michael who teaches people how to be creative about the foods we know and love, and how to look at new foods that can add pleasure to a healthy regimen. I've taken a few of his classes and they are incredible (the food and the content!)

Anyway, this recipe has become a favorite in our house. When I'm feeling a brave I'll take it to a potluck or party. Otherwise I make a batch and keep it for myself to enjoy with fresh vegetables! It's also great with pita chips or crackers. Enjoy!


Roasted Beet-Garlic-Walnut Pate
from Michaels Table

2 large beets, washed
4 garlic cloves, unpeeled
1/2 cup walnuts, chopped
1 boiled potato, chopped
2 T olive oil
1 T balsamic vinegar
1/2 t sea salt

Preheat oven to 350

To cook beets and garlic: in covered pot, preferably a cast iron Dutch oven, lightly oil the beets, and
place in oven with 1/4 c filtered water. Set timer for 45 minutes. When timer goes off, take off the lid
and drop in the garlic cloves, re-cover, and set timer for 15 minutes.

At 60 minutes the beets and garlic should be perfectly done. Allow them to cool, slip off the bitter beet skins, and extricate the garlic from their skins too.

In a food processor, combine all ingredients and process until smooth.