FAREWELL JANUARY ~ ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD

" ... January, in ermine cloak,

With crystal spangles dight,

He gave the queen an Ivy crown,

And her fair shoulders white

He happ'd with tender ferny Moss

From many a cosy nook,

Or from the rounded boulders warm

Beside the frozen brook."

~James Rigg, "The Progress of Queen Flora, Adorned by a Hundred Wild Flowers," Wild Flower Lyrics and Other Poems, 1897

ROASTED RED and YELLOW BEET, WALNUT, BABY ARUGULA SALAD

~ the smell of roasting beets in winter is divine as is the taste of this yummy salad. (Adapted compliments of Allrecipes.com)

3  large red beets

3  large yellow beets

extra-virgin olive oil

5  oz. Baby Arugula

2/3  cup toasted walnuts

1/2  cup balsamic vinegar

3  Tbsp. extra-virgin olive oil

Pink Himalayan Salt & Freshly Ground Pepper to taste

• Preheat oven to 4OOº .
• Scrub beets well and rub with olive oil. Place each beet in piece of aluminum foil and place on roasting pan. Roast about 60 minutes or until fork pierce tender. Unwrap and let rest 10 minutes or cool enough to handle. Peel each beet and set aside. 
• Slice beets into bite size wedges. Combine sliced beets with baby arugula and walnuts (reserve a few for garnish). Whisk balsamic vinegar and olive oil until blended. Pour over beets and toss. Season with Pink Himalayan salt and freshly ground pepper to taste.    

(Roasted Beet Walnut Arugula Salad)

'SIMPLE ONE PLATE JANUARY SUPPER' ~ ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS

"The shortest day has passed, and whatever nastiness of weather we may look forward to in January and February, at least we notice that the days are getting longer.  Minute by minute they lengthen out.  It takes some weeks before we become aware of the change.  It is imperceptible even as the growth of a child, as you watch it day by day, until the moment comes when with a start of delighted surprise we realize that we can stay out of doors in a twilight lasting for another quarter of a precious hour."

~ Vita Sackville-West

(January Sunset - Hubbard Lake, MI)

ROASTED SWEET POTATO 'ZOODLES' with RED PEARS, BABY SPINACH and SAUTÉED PECANS
(adapted from Wegans)

4  medium spiraled sweet potatoes

3-4  Red diced pears

8  oz. baby spinach

1  cup pecans or walnuts 

1/4  cup extra virgin olive oil or more if needed to lightly coat

2-3  Tbsp. unsalted butter

2  Tbsp. chopped chives or dried to taste

zest of 1-2 lemons

freshly ground black pepper and coarse salt to taste

• Preheat oven to 400º. Spray 2 baking sheets with coating.
• Toss sweet potatoes and pears in large bowl. Season with salt & pepper. Spread evenly over the 2 baking sheets. Roast 20 minutes. Remove from oven, add spinach to each pan, and turn all well before returning to oven. Continue roasting another 20 minutes or until lightly browned and tender. 
• While potatoes are roasting, melt butter in pan and add pecans. Sauté pecans until lightly brown and fragrant. Set aside. 
• Add roasted potatoes, pears, and spinach to large bowl. Add chives, lemon zest (reserve some for garnish), and pecans (reserve some for garnish). Adjust seasonings and serve.