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 Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.