Spinach and Beetroot Salad &
Green Pea and Mint Soup

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            FOOD FUNNY
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Rosemary Zwick "in cold and rainy Cape Town, South Africa" asks:

Why is lemon juice made with artificial flavor, and dishwashing liquid
made with real lemons?

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            TODAY'S RECIPES
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This recipe calls for cooked beets and you can use canned beets
if you choose, but the results will be much more satisfying if you
roast fresh whole beets in the oven until the skin can be rubbed off
with paper towels.

Spinach and Beetroot Salad

3 Tbs (45 ml) extra-virgin olive oil
Juice of 1 orange
1 tsp (5 ml) sugar
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste
1-1 1/2 lbs (450-675 g) cooked beets, diced
Spinach leaves

Heat the oil in a saucepan over moderate heat and add the
orange juice, sugar, caraway seeds, salt, and pepper. Add
the beets and cook, stirring to combine, just until the beets
are heated through. Arrange the spinach leaves in a large
salad bowl or on individual salad plates and top with the beets and dressing.
Serves 4 to 6.

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This soup is great served hot or cold, so you might consider
making a double batch and keeping the leftover in the fridge
for a quick, no fuss meal.

Green Pea and Mint Soup

4 Tbs (60 ml) butter
4 scallions (spring onions), green and white parts, chopped
2 cups (500 ml) chicken or vegetable stock
1 lb (450 g) fresh or frozen green peas
2-3 sprigs mint
2 cups (500 ml) milk
Salt and freshly ground pepper to taste
Heavy cream for garnish (optional)
Mint leaves for garnish

Heat the butter in a saucepan over moderate heat and saute the scallions
until tender but not browned, about 5 minutes. Add the stock, peas, and
mint and bring to a boil. Reduce the heat and simmer until the peas are
tender, about 15 minutes. Remove about 1/4 cup (60 ml) of the peas and
set aside for garnish. Puree the pea mixture with the milk in an
electric blender or food processor and return to the pot. Adjust the
seasoning with salt and pepper. Garnish with the reserved whole peas, a
dollop of heavy cream if desired, and a couple of mint leaves in each bowl.
Serves 4 to 6.
Received on Tue Jun 19 07:43:41 2007