Greetings! Doesn't Spring feel fabulous? I have apples and pear trees blossoming and out my front window a flowering cherry (planted in honor of my mom) just about to burst. It's a continuous toss-up to spend time in the kitchen and time in the garden. I am blessed to have both.

Here's me demonstrating almond milk at my recent retreat. We had a great kitchen to work/teach/learn in and gorgeous spring weather just outside. Once again - hard to choose.

But I've promised recipes. Last month I made a recipe several times for different classes and demos and even though we're moving out of "root season" it's tempting to just keep a good thing going.

The "heart healthy" theme of February was the original inspiration. Turns out there are so many of my favorite foods that are cholesterol lowering (flax, garlic, olive oil, onion, cayenne, cinnamon, walnuts), super anti-oxidant (beets, green tea, figs, citrus) and loaded with magnesium, potassium and other alkalynizing minerals (leafy greens!)

Roasted Beet Carpaccio w/ Blood orange, Watercress and Horseradish

serves 6

5 medium beets, scrubbed and stems trimmed - use a variety if available

1/4 C. water

4 blood oranges, peeled and sectioned

1 small shallot, minced

2 t. olive oil

1 tsp. lemon juice

fresh ground pepper

handful baby watercress or other micro greens

1/2 C. creme fraiche

1/4 C. prepared (or 2 T. fresh grated) horseradish

Preheat oven to 375º F. Place beets in shallow baking dish. Pour water in the pan and cover tightly with foil. Roast until beets are pierced easily with tip of a sharp knife, about 45 minutes.

Remove pan from the oven and let beets cool. Wearing gloves, peel cooled beets (skins will slide right off). Then slice into thinnest rounds using a mandoline, V-slicer or a very sharp knife. Divide beet slices among 6 plates, arranging in overlapping circular pattern.

Peel and section blood oranges over a bowl to catch juices. Measure out 2 T. orange juice and pour into a small bowl. Add shallot, lemon juice, pepper and pinch of salt. Whisk in olive oil.

Mix together horseradish and creme fraiche.

Divide water cress and blood orange segments among the plates of beets, mounding them in the center. Drizzle with dressing, then a dollop of horseradish mixture.

Serve immediately.