Carmelized Beets and Onions

6 large beets 6
20 ml butter 2 tsp
3 onions, sliced 3
30 ml granulated sugar 2 tbsp
30 ml red wine vinegar 2 tbsp
30 ml water 2 tbsp
- salt & pepper to taste -

In a large pot of boiling water; cook beets for about 40 minutes or until tender. Drain and let cool slightly. Slip off skins and cut beets into sticks.

Meanwhile, in large skillet, melt butter over medium heat. Cook onions, stirring often, for 7 to 10 minutes or until golden. Sprinkle with sugar and vinegar. Reduce heat to low and cook for about 20 minutes or until tender.

Add beets to onions, along with water, salt and pepper over medium heat for 3 to 5 minutes or until heated through.

Serves 4
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All in One Spinach Salad

284 g fresh baby spinach 10 oz
2 eggs, hard cooked & chopped 2
250 ml croutons 1 cup
125 ml mushrooms, sliced 1/2 cup
4 strips bacon, cooked & crumbled 4
50 ml red onion, chopped 1/4 cup
50 ml fresh parsley sprigs 1/4 cup
15 ml pimiento, diced 1 tbsp
2 cloves garlic 2
50 ml mayonnaise 1/4 cup
25 ml ketchup 2 tbsp
15 ml red wine vinegar 1 tbsp
10 ml anchovy paste 2 tsp
- salt & pepper to taste -

Place spinach in large salad bowl. Add eggs, croutons, mushrooms and bacon.

In a blender; puree onion, parsley and pimiento. With machine running; drop garlic through feed tube. Add mayonnaise, ketchup, lemon juice, vinegar, anchovy paste, salt and pepper. Puree until blended. Toss with salad.

Serves 6
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Red Pepper Mayo

2 sweet red peppers 2
125 ml mayonnaise 1/2 cup
10 ml red wine vinegar 2 tsp
- pinch cayenne pepper -

Broil or grill red peppers, turning several times, for about 20 minutes or until blistered and charred all over. Let cool, peel and seed.

In food processor; puree peppers. Add mayonnaise, vinegar and cayenne. Process until combined. This is great served on burgers or hotdogs and can be stored in the refrigerator for up to 1 day.

Serves 6
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