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Posted on: January 15, 2010

Showstoppers

Winter vegetables heat up the kitchen with sweet and hearty recipes

By Christopher Adamson
CTW Features

There's more to do in winter than dream of summer fun.

Head to the kitchen for fresh ways to get in on winter's sweet treats.

Kathy Gunst, the co-author of "Stonewall Kitchen Winter Celebrations: Special Recipes for Family and Friends" (Chronicle Books, 2009), recommends roasting red, yellow or striped beets.

"They caramelize and retain all their nutrients when they are simply wrapped in foil and roasted at about 400 degrees until tender," she adds.

"They are so naturally sweet. That's true of almost all root vegetables - they develop a sweetness in colder months that makes them delicious to cook with," Gunst says.

"Kale is a hearty green that requires a light touch," says Andrea Chesman, the Vermont-based author of several vegetable cookbooks, including "Recipes from the Root Cellar: 250 Fresh Ways to Enjoy Winter Vegetables" (Storey Publishing, 2010). " It is terrific stir-fried or sautéed with garlic. The trick here is not to overcook."

Roasted Acorn Squash and Beet Salad with Maple-Raisin Vinaigrette

Serves 6

Ingredients:

The Vinaigrette

• 1/4 cup freshly squeezed lemon juice

• 1/4 cup maple syrup

• 1 teaspoon Dijon mustard

• 1/3 cup plus 1 tablespoon olive oil

• Salt

• Freshly ground black pepper

• 1/3 cup raisins or currants

The Salad

• 8 ounces yellow beets, preferably no bigger than 3 inches

• 8 ounces red or Chioggia beets, preferably no bigger than 3 inches

• 1 acorn squash (around 1 pound), peeled, seeded, and cut into 1/2-inch half moons

• 1 tablespoon olive oil

• Salt

• Freshly ground black pepper

• 1/3 cup maple syrup

• 8 ounces mixed greens or herb salad

How-to

1. Make the vinaigrette:In a small bowl, whisk the lemon juice, maple syrup, and mustard together. Add the oil and whisk until smooth. Season with salt and pepper to taste. Cover and refrigerate overnight if needed. Do not add the raisins or currants if making the vinaigrette ahead of time.

2. Place a rack in the middle of the oven and preheat to 400 degrees F.

3. Tightly wrap the beets into two aluminum foil bundles. Roast for 45 minutes to 1 hour, or until tender in the center when tested with a small sharp knife. Remove from the oven and let cool slightly. Peel the beets and set aside; they can be covered and refrigerated overnight.

4. Place the squash slices on a rimmed baking sheet. Toss with the oil, and salt and pepper to taste. Roast for 15 minutes. Remove and drizzle the maple syrup over the squash. Roast another 10 minutes, or until tender. Let cool. The squash can be covered and refrigerated overnight.

5. Place the salad greens in the middle of a large plate. Arrange the squash slices around the edge of the plate. Place the beets in small piles between the squash and the lettuce. Add the raisins or currants to the vinaigrette and pour half of it over the salad. Serve the remaining vinaigrette on the side.

Reprinted with permission from "Stonewall Kitchen Winter Celebrations: Special Recipes for Family and Friends," by Jonathan King, Jim Scott and Kathy Gunst (Chronicle Books, 2009).