Each week just before I make out my list for the groceries I will need for the week’s menu I pull everything out of the fridge and try to create a new salad or soup. Here is what I came up with this week!
Beet & Yam Salad with a Pear & Basil Puree
serves 2
Put the beets/yam/cabbage/pepper in your food processor and pulse until finely chopped then put onto the center of your plates:
- about ½ cup of each: beet, yam, and cabbage
- ½ of a bell pepper
Cut up the following into thin pieces:
- 2-3 radishes
- ¼ – ½ of a jicama
Place these pieces over the salad then drizzle with the Pear puree and serve.
Pear Basil Puree
In a small blender put the following and blend until creamy:
- 1 pear cubes
- 3-6 fresh basil leaves
- ¼ tsp. of each: cinnamon, cloves
- 1 small pinch of cayenne pepper
- 1 tsp. honey
Drizzle this over the salad and serve with some celery slices.
