August is like the Sunday of summer!

Looking for adding a dose of healthiness to your summer meals? Both of these recipes are satisfying and tasty. Give them a try you won’t be disappointed.   

Avocados add a creamy and delicious flavor to all types of recipes. Beyond its flavor, this fruit also has many nutritional properties that can be part of a healthful diet. In fact, avocados contain nearly 20 vitamins, minerals and phytonutrients.  FYI technically avocados are not a veggie but a fruit.  This no-cook pudding is made easy with a 5-minute prep and chill time of 30 minutes using only five ingredients. The recipe makes two small bowls and is the perfect summer dessert or snack.   

1 firm avocado (not overripe), mashed

1 tablespoon maple syrup  to taste

Place the first four ingredients in an immersion blender or magic bullet.  Add enough milk to get the preferred consistency. Mix well.

Roasted Beet Salad with Honey Balsamic Dressing

Cook’s notes: Adding in pear slices is a suggested ingredient. Look for precooked beets in the produce department as a time saver. The recipe serves 4.

3 bunches of small to medium beets - 8-10 beets, tops trimmed and scrubbed (look for a mixture of golden and red beets or use 3 small packages of cooked beets, sliced)

½ small red onion - thinly sliced vertically

Baby salad greens - such as spinach, mixed greens or arugula

½ cup coarsely chopped walnuts - toasted if desired or pecans

½ cup crumbled goat or feta cheese

3 tablespoons honey - or to taste

1 clove of garlic - minced

Salt and freshly ground black pepper - to taste

Preheat oven to 375 degrees. Mix olive oil and maple syrup. Line a baking sheet with parchment paper.  

Scrub the beets well with a vegetable brush under running water (no need to peel them at any point). Using a sharp chef’s knife, slice off the base of each beet to create a flat surface, and slice off the skinny pointy ends as well. Place each beet with its flat side against the cutting board and slice the beets in half, then slice the beets into wedges of even thickness, about ½ to ¾-inch thick on the widest edge.

Coat with olive oil and maple syrup mixture. Sprinkle with sea salt and place on baking sheet. Roast for 35-45 minutes or until beets can be easily pierced with a knife. Let cool, peel, and slice.

In a bowl, combine sliced, cooled beets and red onion. Drizzle with 1/3-1/2 cup of the dressing and toss to coat to marinate. (Reserve remaining dressing for top of the salad if needed.) Let beets stand at room temperature for 15-20 minutes so they absorb some of the dressing and the onions soften up slightly.

If using precooked beets follow the same directions above with the exception, instead of cooking them just marinate in the honey balsamic dressing.

Place greens on a platter. Top with beet/red onion combination, then sprinkle walnuts, dried cranberries, and goat cheese over the top. Drizzle salad with more dressing if needed.

While the beets are roasting, whisk together dressing ingredients and refrigerate until needed.

Twice a month The Seasonal Plate food column will highlight dishes inspired by the changing seasons. My passion for travel, poetry, writing, exploring new cuisines, trying recipes and cooking  have been inspiration for the recipes I have published on my blog http://www.sockfairies.blogspot.com.

Questions/comments at: theseasonalplate@outlook.com

Sue Ready is a freelance writer, poet, food writer, book reviewer, and former middle school teacher. She is a member of Northwoods Arts Council and chair of Book Arts for the Northwoods Art and Book Festival.

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