AURORA – The Anschutz Health and Wellness Center at the University of Colorado’s Anschutz Medical Campus in Aurora presents an ongoing series of free, 30-minute healthy cooking demonstrations. This week the classes include Irish Soda Bread (5:30 p.m. March 7), Cholent (5:30 p.m. March 12), and popcorn (Noon, March 13). For more details about cooking classes and recipes visit anschutzwellness.com.
Here’s a perfect winter recipe from a recent class:
Roasted Beets with Ricotta, Walnuts and Vinaigrette
6 medium beets, red and yellow
3 ounces ricotta cheese
1/2 teaspoon fresh lemon zest
1 teaspoon each chopped fresh: parsley, tarragon and chives, divided
1/16 teaspoon salt, plus a pinch, divided
Freshly ground black pepper, to taste
2 tablespoons sherry wine vinegar
3 tablespoons chicken stock or broth
1 tablespoon walnut (or olive) oil
1 1/2 cups cooked quinoa
2 tablespoons chopped, toasted walnut pieces, for garnish
Preheat oven to 375 degrees. Wash and trim beets. Place in roasting pan just large enough to hold them in a single layer. Add enough water to cover bottom of pan. Cover tightly with foil. Roast until beets are knife tender, about 60 minutes depending on the size of the beets. Cool beets and then peel and quarter them. While beets are roasting, mix ricotta, lemon zest, 1/2 teaspoon mixed, chopped herbs and 1/16 teaspoon of salt and pinch of black pepper in a small bowl. Prepare dressing by whisking together oil, remaining herbs and a pinch of salt. Season to taste with pepper. Drizzle beets with enough dressing to lightly coat them. Save extra dressing for another salad.
To serve, place 1/2 cup cooked quinoa on each serving plate. Spoon the beets over the top. Garnish with ricotta mixture and chopped walnuts. Makes six servings.
Nutrition per serving: Calories: 140, Total fat (g): 5, Protein (g): 5.4, Carbohydrate (g): 19.2, Sugars (g): 7.2, Fiber (g): 3.6, Sodium (mg): 152.