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Scarlet Roasted Vegetables


A medley of root vegetables will turn scarlet from the beets.

“I call these scarlet vegetables because the beets bleed into the others, making everything red, messy and yummy,” Alicia Silverstone writes in “The Kind Diet” (Rodale, $29.99). “This is a pretty dish, perfect for Thanksgiving or any time.”

Scarlet Roasted Vegetables

4-6 shallots, peeled and halved lengthwise
3 large beets, cut into 1-inch chunks
2 parsnips, quartered lengthwise
1 large fennel bulb, halved, cored and thickly sliced
1-2 cups kabocha squash, cut into big chunks (peel only if the squash is not organic)
3-4 ribs celery, cut in 1-inch pieces
3-4 dried bay leaves
1/2 cup pecan halves
6-8 dried apricots, coarsely chopped
1-2 teaspoons shoyu (see note)
Grated zest of 2 lemons
2-3 tablespoons extra-virgin olive oil
Juice of 1 lemon
2 tablespoons chopped fresh parsley

Preheat the oven to 350 degrees. Lightly oil a large, shallow baking dish.

Combine shallots, beets, parsnips, fennel, squash and celery, bay leaves, pecans, apricots, shoyu, lemon zest and oil in a mixing bowl. mix the vegetables to coat them well.

Transfer the vegetables to the prepared baking dish and spread out evenly. Cover with aluminum foil and roast for 40 minutes or until the vegetables are soft when pierced.

Remove the foil and roast for 15 minutes longer to let the vegetables brown a little. Remove from oven and toss with the lemon juice. Garnish with the parsley.

Note: Shoyu is a type of soy sauce. It is available at Asian Markets and Whole Foods.

Makes 4 to 6 servings.

From “The Kind Diet” by Alicia Silverstone

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Radicchio Pizza with Truffle Oil


Fresh radicchio

This simple yet seductive pizza recipe comes from actress Alicia Silverstone’s best-selling “The Kind Diet” (Rodale, $29.99). And it’s perfect for fall, now that lettuces like radicchio are springing up again.

“When my friend Liz first taught me how to make this pizza, she used an organic sourdough spelt crust, but really any whole grain crust will do,” Silverstone writes. “This pizza is perfect for dinner parties or just a cozy night at home.”

Radicchio Pizza with Truffle Oil

1 large head radicchio
Olive oil, to taste
Fine sea salt, to taste
Freshly ground black pepper, to taste
White truffle oil, to taste
1 fresh pizza crust (preferably a healthy whole grain variety)

Cut the radicchio in half, the slice each half crosswise into thin ribbons (as thin as possible). Dress with olive oil, salt, pepper and a few dashes of white truffle oil to taste.

Preheat the oven to 415 degrees. Toast the pizza crust in the oven for 7 minutes or until it is heated through and slightly golden but not crunchy. Scatter the dressed radicchio over the pizza crust and return to the oven for another 3 to 5 minutes, until the radicchio is warm and just starting to wilt. Serve immediately.

Makes 2 to 4 servings.

From “The Kind Diet” by Alicia Silverstone

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