GOLDEN BEETS & BOK CHOI

Thyme is the essential accent which brings all the ingredients together.

• 2 medium sized golden beets
• 10 brussels sprouts
• small head bok choi
• 1 shallot, peeled and sliced
• Olive oil
• almonds
• 1 Tbsp fresh thyme, chopped (can substitute a 1 teaspoon of dried thyme)
• 2 Tbsp almond slivers, toasted
• Salt and freshly ground pepper

The beets take the longest to cook so start them first. Either boil them in water in a small saucepan for 45 minutes, or roast them in the oven at 350°F until tender. Roasting will give you better flavor, but takes longer and uses a lot more energy (unless you are already cooking something in the oven). When done, set aside to cool for 10 minutes, peel and chop into 1 x 1/2 inch chunks. While beets are cooking you may want to toast your almond slivers if you are starting with raw almonds. Just heat a skillet to medium high heat and put in the almonds. Stir frequently with a spatula. When the almonds begin to brown, remove from pan into a small bowl. Let cool, set aside. Remove any outer leaves that look a bit ragged from the bok choi. Chop into 1 inch pieces. Bring a small saucepan filled with water to cover the bok choi to a boil and parboil for 2-3 minutes. They should be almost all the way cooked tender. Set aside for 5 minutes to cool. In a medium sized skillet heat 1 Tbsp olive oil on medium heat. Add the shallot slices and cook until translucent, a few minutes. Add another tablespoon of olive oil and raise the heat to medium high. Add the bok choi and beets to the pan, along with the thyme and mix well. Salt and pepper to taste. Cook for 1 minute more, stirring. Remove from heat and serve. Can serve warm or at room temperature. Serves 3-4.