Roasted Beet Salad
by Don Genova
Serves 4 to 6

Ingredients

• 4 large red or golden beets, unpeeled
• 4 sprigs of fresh thyme or rosemary (or both)
• 4 tbsp. grainy Dijon mustard
• juice of one orange
• 4 tbsp. olive oil
• salt and pepper to taste

Method:
Preheat oven to 400F or get your barbecue nice and hot. Put all the beets together on a large sheet of tin foil and add the thyme and/or rosemary. Seal the package and put directly on the grill of your hot barbecue, or put on a baking sheet and put into the oven for about an hour, or until you can easily pierce the beets with a fork. Carefully remove from the tinfoil and let cool, discarding the herbs. When the beets have cooled enough to handle, the peels should easily slip off, or you can use a paring knife to clean off the skins. (you might want to wear rubber gloves so you don't stain your hands.)

Cut the beets into thin slices, or small wedges if you like. In a small bowl, combine the orange juice and mustard, then slowly whisk in the olive oil, then salt and pepper to taste. Drizzle the dressing over the beets, which may be served warm, cold or at room temperature.

• 1 tbsp. Butter
• 1 pound Brussels Sprouts thinly sliced
• 2 Pieces of Pressed Tofu, cut in matchsticks
• 2 tsp. Minced Garlic
• ¼ cup Chicken Stock or Rich Pork Stock
• Salt and Pepper to taste

Method:
Heat a large non-stick skillet or wok over medium-high heat. Add butter and heat until just foaming. Add brussels sprouts, tofu and garlic and stir to mix for 30 seconds. Add stock and season with salt and pepper. Stir and bring to boil. Cover and cook for 2 minutes or until brussels sprouts are wilted but still crunchy. Uncover and cook until liquid is mostly absorbed. Serve.