Roasted Beet and Fennel Salad

6 Red Beets
1/2 Fennel Bulb
1 Grapefruit
1 Garlic Clove
Salt, Pepper

Remove beet greens, and wash beets thoroughly. Wrap in tin foil and roast at 450 until beets are easily pierced with fork (1-2 hours). Allow to cool for a few minutes, then under cool running water peel skin off beets.

Dice beets. Mince Fennel bulb and garlic. Toss together to mix.

Squeeze juice of grapefruit over vegetable mixture. Add salt and pepper to taste, and mix well.

Makes 4 servings.

Nutritional Info:

Amount Per Serving
Calories		80.4
Total Fat		0.3 g
	Saturated Fat	0.0 g
	Polyunsaturated Fat	0.1 g
	Monounsaturated Fat	0.0 g
Cholesterol		0.0 mg
Sodium		111.2 mg
Potassium		599.0 mg
Total Carbohydrate		18.5 g
	Dietary Fiber	5.0 g
	Sugars	8.3 g
Protein		2.7 g

Vitamin A	4.8 %
Vitamin B-12	0.0 %
Vitamin B-6	6.1 %
Vitamin C	53.8 %
Vitamin D	0.0 %
Vitamin E	2.6 %
Calcium	4.3 %
Copper	6.9 %
Folate	36.9 %
Iron	7.1 %
Magnesium	9.5 %
Manganese	23.3 %
Niacin	3.6 %
Pantothenic Acid	4.3 %
Phosphorus	6.9 %
Riboflavin	4.2 %
Selenium	2.8 %
Thiamin	4.4 %
Zinc	3.5 %

Potato Broccoli Leek Soup

1 Tbsp Unsalted Butter
1 Clove Garlic
1 Leek
1/8 cup sweet white wine
3 Medium Potatoes
1 Head Broccoli
4 cups water
2 stalks fresh Rosemary
10 leaves Sage
Salt/Pepper to taste

Melt butter in stock pot. Chop leek and garlic and add to pot. Cook until leek starts to soften. Add white wine, cook 2 minutes.

Chop potatoes and broccoli (crowns and stalk). Add to stock pot. Add water, rosemary, and sage. Bring to a boil, then reduce heat and simmer until potatoes have started to dissolve into water. Remove from heat. Add salt and/or pepper to taste.

Transfer in batches to a blender, or blend with immersion blender until creamy and smooth.

Makes about 6 servings. Nutritional info:

Amount Per Serving
Calories		124.4
Total Fat		2.3 g
	Saturated Fat	1.3 g
	Polyunsaturated Fat	0.2 g
	Monounsaturated Fat	0.6 g
Cholesterol		5.2 mg
Sodium		28.8 mg
Potassium		612.4 mg
Total Carbohydrate		24.1 g
	Dietary Fiber	4.2 g
	Sugars	2.1 g
Protein		3.5 g

Vitamin A	24.8 %
Vitamin B-12	0.1 %
Vitamin B-6	22.1 %
Vitamin C	88.4 %
Vitamin D	0.0 %
Vitamin E	4.9 %
Calcium	4.1 %
Copper	8.1 %
Folate	19.3 %
Iron	8.1 %
Magnesium	9.6 %
Manganese	16.2 %
Niacin	7.2 %
Pantothenic Acid	6.3 %
Phosphorus	9.8 %
Riboflavin	5.7 %
Selenium	1.8 %
Thiamin	8.2 %
Zinc	3.6 %