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Thread: Steamed Beet and Goat Cheese Salad..

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    Steamed Beet and Goat Cheese Salad..

    You may substitute raw grated or roasted beets—feel free to experiment. Be aware that handling beets will stain your skin; you may want to wear gloves when preparing.

    2 or 3 beets, different colours if you like, peeled and quartered
    2 cups (500 mL) mixed baby greens
    1/2 cup (125 mL) goat chèvre or feta cheese
    Mint or cilantro to garnish

    2 shallots, minced
    1 1/2 Tbsp (23 mL) balsamic vinegar or lemon juice
    1/4 cup (60 mL) extra-virgin olive oil
    1/2 tsp (2 mL) raw sugar (optional)
    Salt and freshly ground black pepper to taste

    Steam beets until tender, about 15 minutes. While beets are cooking, whisk together ingredients for the vinaigrette in small bowl and crumble cheese.

    Toss greens with half of the vinaigrette, and put a handful of greens on each of 4 plates. When beets are done, allow to cool, peel, then cut into small chunks and toss with remaining dressing. Arrange beets on top of greens, sprinkle with goat cheese, and garnish with mint or cilantro leaves, if desired.

    Serves 4
    All things must come to the soul from it's roots, from where it is planted. The that is beside the running water is fresher, and gives more fruit.

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    Sounds good... here's one of my aunt's recipes for you..


    2 packets active dry yeast (Fleischmann's Rapid Rise)
    1 cup warm water

    2 cups buttermilk
    3/4 cup light brown sugar, firmly packed
    1/3 cup molasses (Grandma's)
    1/2 cup shortening (Crisco)
    2 tablespoons salt
    2 teaspoons anise seed

    1 teaspoon baking soda
    1 cup cold water
    2 tablespoons grated orange rind (or marmalade)

    5 cups sifted rye flour (Hodgson Mill)
    7 to 7 1/2 cups sifted all-purpose flour (Gold Medal)

    Soften Yeast in warm water (about 110 deg) (usually takes about an hour)

    Combine next 6 ingredients in saucepan, bring to a boil and remove from heat.

    Combine soda and cold water, then add to hot mixture along with orange peel/marmalade in a LARGE mixing bowl.

    Cool mixture to luke-warm. Add yeast mixture.

    Gradually add rye flour, then all purpose flour, folding in to form a dough. (At first you can use a spoon to mix it, but it will get too thick and the last of the all-purpose flour you will have to knead into the dough.)

    Knead on well-floured surface until smooth and satiny, for about 8 minutes or until all the flour is mixed in. When it’s somewhat elastic you will know it’s ready.

    Grease large pot or mixing bowl with Crisco and put dough inside, flipping it so top is greased too. Cover with a clean dish towel and let dough rise in a warm place until it has doubled in size (about 2 hrs.) Lightly punch down dough and let it rise again for about 30 minutes.

    Divide dough into five parts with a big knife. Flatten each part a bit by poking it down, then fold over itself loosely a couple of times and fold in the ends to make a loaf shape. Place each loaf into a greased 9x5x3 inch pan and poke 2 rows of 4 holes in the top with a sharp paring knife. Cover with the dish towel and let dough rise again until it has doubled in size.

    Bake at 350 degrees for 50 to 60 minutes. When done, turn out of the pans immediately onto clean paper towels. Melt about 10 pats of butter and apply generously to the tops with a pastry brush.

    You can put the extra loaves in the freezer until you're ready to use them.

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