AMAZING DRESSED BEETS

Serves: 4

1 1/4 lbs (567 g) raw mixed-colour baby beets, ideally with leaves

4 clementines

1 tbsp (15 mL) extra virgin olive oil (plus more for serving) Red wine vinegar, to taste

1/2 a bunch of fresh tarragon (1/2 oz/14 g)

3 1/2 oz (100 g) crumbly goat’s cheese

1 1/2 oz (43 g) shelled walnut halves

Sea salt and black pepper, to taste

1. Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender.

2. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tbsp (15 mL) of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds, and arrange on your plates.

3. Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick off tarragon leaves and toss with the reserved beet leaves.

4. Divide between your plates. Crumble the goat’s cheese and sprinkle with walnuts. Drizzle lightly with extra virgin olive oil.

If one in three Canadian kids is overweight or obese, should it be a child’s human right therefore that they learn how to cook and the life skills of cooking and where food comes from?