Beets and White Fish

Spring is here!

Maple sap is flowing in Vermont and the days are getting longer. As we spring forward thanks to Daylight Savings time, we can enjoy evening walks and breathe deeply.

Move your body more than you have been, drink lymph moving teas with plants like cleavers, burdock and fenugreek, and welcome the coming of this season of potential.

Here is a recipe that will inspire you and uplift your palate. Enjoy it with the sour flavor of sauerkraut or kimchi.

ROASTED BEET SALAD WITH POACHED WHITE FISH

You will need:

• 4 - 5 medium beets

• Large handful of fresh basil leaves, rough chopped if they're large and left as is if small

• 1 tablespoon fresh dill, stems removed and rough chopped

• 8 ounces frozen blueberries

• 1 teaspoon maple syrup

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/2 teaspoon each: sea salt and black pepper

• 1 pound cod or sole

Preheat oven to 400 degrees.

Scrub the beets well. Place them on a baking sheet and roast for 30 - 45 minutes, or until a fork easily slides in. Let cool completely, then chop into small chunks. Toss with vinaigrette and dill and basil, then serve.

For the vinaigrette, add berries to a small saucepan and cook over medium heat, stirring occasionally and mashing with a wooden spoon until the juices release (see image in the post). Let cool until warm to touch, then blend with all remaining ingredients until very smooth.

Serve with cod or sole poached in water, salt and lemon juice.