A few weeks back I was asked to join in the fun group who are a part of the Cooking Light Virtual Supper Club. Now we're night the kind os supper club that you might be familiar from days gone by (those establishments that were set up to cover illicit activity i.e. during prohibition). We are a group of blogging cooks who get together in a virtual world and share a meal.
To keep things interesting a theme is selected for each month. February is Heart or Red month. I interpreted this to mean the dish I selected to bring to the party had to be red or heart friendly. All of the recipes needed to be from Cooking Light as well.
Here is the menu for this month:
- Val - Main - Bourbon and Brown Sugar Flank Steak with Garlic-Chive Mashed Potatoes
- Jamie- Appetizer/Starter - Bruschetta with Warm Tomatoes
- Sandi- Salad - Orange and fennel salad with red onions
- Mary Ann - Salad - Granny Smith, Radish, and Radicchio Salad with Orange-Walnut Vinaigrette
- Jerry - Vegetable Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
- Roz - Dessert - Almond Jelly Roll with Raspberry Filling
Does that sound amazing or what?
I think that I am really going to enjoy the club!
So here is my contribution to the Supper Club . . .
Roasted Sweet-and-Sour Beets, Carrots, and Parsnips
1 pound small beets, trimmed, peeled, and cut into wedges
1 pound parsnips, cut into (2-inch-thick) slices
1 pound carrots, cut into (2-inch-thick) slices
1/4 cup maple syrup
3 tablespoons cider vinegar
2 tablespoons olive oil
2 teaspoons coriander seeds, crushed
2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon
12 fresh thyme sprigs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)
Preheat oven to 400°.
Steam first 3 ingredients, covered, 5 minutes. Place in a shallow roasting pan coated with cooking spray.
Combine syrup and vinegar; set aside.
Squeeze juice from lemon into a bowl; add lemon halves to beet mixture. Combine juice, oil, coriander, tarragon, and 12 thyme sprigs. Pour over beet mixture; toss well. Sprinkle with salt and pepper. Bake at 400° for 30 minutes. Pour syrup mixture over beet mixture; stir well to coat. Bake an additional 30 minutes or until beets are tender. Discard lemon halves. Garnish with additional thyme sprigs, if desired.
We LOVE roasted root vegetables around here so we were excited to give this a try. I am pleased to report that this recipe surpassed our expectations - it was amazing! i'll certainly be making this time and again. Of course, the fact that a serving has but 157 calories is even better.