This week on What's for Dinner Joe and Barbara talk about some healthy Thanksgiving sides.
Roasted Beet Salad
Red and Yellow Beets
Apple Cider Vinegar
Extra Virgin Olive Oil
Pine Nuts, toasted
Fresh Horseradish, grated
Bacon, cut thick and fried
Roast the beets with sea salt and olive oil for about 1 hour and 30 minutes at 375 degrees. Once the beets have cooled peel them and cut into bite size pieces.
Coat the roasted beets with the vinegar and extra virgin olive oil. Add the horseradish, toasted pine nuts, apples, parsley and toss together.
Finish with the bacon.
Serve at room temperature.
Roasted Brussels Sprouts
Salt and Pepper
Slice the pancetta and cook in a pan. Once you have rendered some fat from the pancetta add the diced onions and sauté until translucent.
Meanwhile roast the brussels sprouts in the oven with a little salt, pepper and olive oil.
When the brussels sprouts are roasted add the diced onions and pancetta.
Finally toss all ingredients with the agave nectar, salt and pepper.
Mashed Root Vegetables
Celery Root, chopped
Yukon Gold Potatoes, peeled and chopped
Butternut Squash, peeled and chopped
Sweet Potatoes, peeled and chopped
Roast the sweet potatoes, celery root, parsnips and carrots with salt, pepper and olive oil.
Bring a 50/50 pot of vegetable stock and apple juice to a boil and add the butternut squash and yukon gold potatoes.
Once all of the vegetables are tender remove the peels and place all vegetables to a bowl.
Mash the vegetables and add the buttermilk and rosemary.
Wild Mushroom Stuffing
Mixture of Mushrooms, chopped
Plum Tomatoes, diced
To begin remove the sausage from the casings and brown in a pan.
Sauté the mushrooms in a separate pan, drain the liquid and return mushrooms to the pan.
Add roasted garlic and diced plum tomatoes to the mushroom mixture and cook for a few minutes. Combine all ingredients in a bowl, tossing with a small amount of cubed bread.
Season with parsley, salt and pepper.
The stuffing can then be cooked in a dish on its own or stuffed inside the turkey.