Coincidentally, Gwyneth was doing a cleanse program of her own and she was inviting readers to join her. I didn’t join her on her program…but, I did LOVE the follow up newsletter that included clean and healthy recipes to make while I was cleansing.
My favorite recipe from this particular newsletter was her Clean Beet Carpaccio…it is SO GOOD! My hubby said that it tasted like something you’d get at a 5-star restaurant…and it was so easy to make! It was inspired by Jamie Oliver’s recipe for Beef Carpaccio with Marinated Bean Salad, but they swapped the beef for beets (how cool is that?!) and added some toasted pine nuts for protein. It works great as a healthy appetizer or served with a non-gluten grain or starch for a cleanse-friendly meal option.
Here is the newsletter with the original recipe. Her photo looks much better than mine…of course. But, I think mine tasted just as yummy! I can’t wait to make it again! I did make a couple of changes…I cut the oil in half (I used 2 tablespoons), added more vinegar (I used 3 tablespoons), and I used Bragg’s Apple Cider Vinegar instead of white wine vinegar.
|GOOP Clean Beet Carpaccio||
- 4 medium beets
- pound green or mixed beans, trimmed
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- 2 shallots, finely chopped
- 1 teaspoon Dijon mustard
- 3 tablespoons Braggs Apple Cider vinegar
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground pepper
- Preheat oven to 400°F. Wash beets well and remove green tops if necessary. Line a roasting pan with aluminum foil and place the beets in the pan. Coat them with a tablespoon of olive oil and sprinkle with salt. Cover the beets with aluminum foil, place in the oven to roast for about an hour or until tender. Beets are done once they can be easily speared with a fork. Remove from oven and let cool. Alternatively, if you have a steamer or steam extension, you could steam the beets for about 40 minutes, or until soft.
- Meanwhile, mix the shallots in a large bowl with the parsley, mustard and vinegar. Slowly whisk in the rest of the olive oil and season with salt and pepper to taste. Set aside. Bring 6 cups of water to a boil. Add the beans and let them cook for about 3 minutes. You just want to blanche the beans, not cook them through, so that they stay firm and beautifully bright green. Remove beans from the water and add them to the marinade. Once the beets have cooled, slice them as thin as you like, season with salt and pepper and arrange in a single layer over 4 large plates. Top with green beans, spooning any leftover marinade on top, and sprinkle with toasted pine nuts.
Another GOOP recipe that is a favorite of mine is her Caramelized Brussels Sprouts. I’ve actually made these quite a few times…my husband and I love this recipe. I first made these after seeing them in her Thanksgiving newsletter. This has been my go-to recipe for Brussels ever since. It’s also one of the recipes in her cookbook My Father’s Daughter…which I don’t have yet…but, I’d like to get my hands on a copy soon.
Here is the newsletter with the original recipe…this time, I think my photo looks just as pretty as hers. I did cut the recipe in half because the original serves 12. I also cut the olive oil down to about 1 & 1/2 tablespoons. I cooked them in a non-stick pan so I didn’t need much oil to get the caramelized color. If you don’t use a non-stick pan you might need to add more olive oil. I also didn’t add the olive oil drizzle once they were cooked…they are delicious without it…so I didn’t think it needed the extra oil and fat. Don’t skimp on the lemon juice though and be sure to use fresh lemon…it totally makes this dish!
Goop Caramelized Brussels Sprouts
- A little more than 1 lb of Brussels Sprouts
- 1.5 Tbsp Olive Oil
- 2-3 Pinches of Sea Salt
- About 1/2 Fresh Lemon-Steam sprouts for about 7 minutes, or until tender. Cool and then cut each in half, lenthwise-Heat olive oil in a nonstick skillet and place sprouts cut side down, leaving them for about 4-5 minutes, or enough to brown them.-Flip once they have browned to let the other side color (around 3 minutes or so.-Place on serving platter, sprinkle with salt, and squeeze lemon all over. Easy – and delicious!(Serves about 6)
Health & Hugs ~ Melissa