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)

WELCOME WINTER SOLSTICE with CANDIED PECANS

“O, wind, if winter comes, 

can spring be far behind?"

~ Percy Shelley

Winter at Hubbard Lake

CANDIED PECANS 

(Compliments of Two Peas & Their Pod)

1/2  cup granulated sugar

1/2  cup light brown sugar

1 Tbsp. ground cinnamon

1  tsp. salt

16  ounces (about 4 cups) unsalted pecan halves

1 egg white

1/2  tsp. vanilla extract

1  tsp water

• Preheat oven to 300º. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
• In a large bowl, whisk the egg white, vanilla, and water together until fluffy. Add Pecans and gently toss until pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered. 
• Spread pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans. 
• Remove from the oven and let the pecans cool on the baking sheet. When completely cool store in an airtight container for up to 1 month. 

CANDIED PECANS