Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Balsamic Roasted Pumpkin and Beets SHARE VIA: Facebook Twitter PinterestThis week’s pumpkin recipe comes from Caren McSherry, the owner of Vancouver’s Gourmet Warehouse. Caren’s new cookbook is In A Pinch, Effortless Cooking for Today’s Gourmet, published by Whitecap earlier this year. Caren writes: Pumpkin is usually reserved for pies, soups, or loaf cakes. But there is so much more it can do. Roasting brings out the inherent natural sugars of pumpkin and gives it star status. 2 lb (1 kg) piece of pumpkin, peeled and cut into 1-inch (2.5 cm) cubes1 lb (500 g) beets, tops removed, peeled and cut into 1-inch (2.5 cm) cubes1/2 cup (125 mL) olive oil1/4 cup (60 mL) balsamic vinegar2 tsp (10 mL) fleur de sel for roastingFreshly ground pepper for roastingOlive oil for drizzlingBalsamic vinegar for drizzling1 Tbsp (15 mL) fresh thymeCrumbled chèvre or feta (garnish—I like to use a fair amount)Fleur de selFreshly ground pepper Place the cubed pumpkin and beets in a large bowl. Pour the oil and balsamic overtop, add the 2 tsp (10 mL) fleur de sel and ground pepper, and toss well to coat.Transfer to a large, rimmed baking sheet. Spread out into a single layer and bake in a preheated 375°F (190°C) oven for about 50 to 60 minutes until golden brown and tender.Transfer to a serving bowl and drizzle over a bit more olive oil and balsamic. Sprinkle the fresh thyme overtop, and garnish with the crumbed chèvre. Season with salt and pepper to taste.France may have started the “salt revolution” with fleur de sel, which comes from the coast of Brittany and also from Normandy and Camargue; but now countries like Portugal, Spain, and Italy are producing it too. Its superb taste makes it a great finishing salt.Perhaps it is the sheer size of pumpkins that discourages anything but carving out faces for Halloween. You can buy pumpkin in pieces at most stores or simply choose the smallest one you can find.From In A Pinch, Effortless Cooking for Today’s Gourmet, Caren McSherry. Published by Whitecap, 2010. RecipesSaladStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Breads / Food / How to Cook / Recipes July 13, 2021 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Recipes May 7, 2021 Halibut Stock Halibut Stock Did you know halibut bones make the most delicate yet flavourful stock imaginable? Ask your fish department to set aside the bones ... Read More Food / How to Cook / Main course / Recipes January 14, 2021 French Quiche—Revised Our apologies for an omission in this recipe in the Dec|Jan issue. In the instructions for making the filling, we neglected to add the milk to the ... Read More Kitchen Tools / Must Have / Recipes November 27, 2020 Wood Oven Envy — Tips, Recipes, Links Some tips on cooking with wood in an outdoor oven, recipes, and links to the wood ovens mentioned in our article Dec|Jan 2020-2021 Tips on Cooking ... Read More Breads / Food / How to Cook / Recipes November 27, 2020 Rosemary and Feta Potato Loaf A delicious homemade bread is always a welcome treat that can really set the mood for a good day. This is an approachable recipe to bring to holiday ... Read More Food / How to Cook / Main course / Recipes November 27, 2020 Skewered Spicy Chicken and Shiitake Skewers Rebecca Wellman serves up her delicious take on chicken and mushroom skewers with a tasty side of sauce. Serves 4 ... Read More Comments are closed.