Recipe

Chicken, Grated Beets, and Beet Greens with Orange Butter

Bon Appétit | November 2009 by The Bon Appétit Test Kitchen

Your whole meal—both meat and side—is cooked in just one pan. Us e the food processor grating disk to make quick work of shredding the beets.

Ingredients

1 1/2 tablespoons butter, room temperature, divided

1/4 teaspoon finely grated orange peel

1 tablespoon extra-virgin olive oil, divided

2 skinless boneless chicken breast halves

2 tablespoons chopped shallots

2 medium red beets with greens, greens stemmed and

coarsely chopped, beets peeled and coarsely grated

2 teaspoons Sherry wine vinegar, divided

1/3 cup water

Directions

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper.

Heat 1/2 tablespoon oil in medium skillet over medium-high heat.

Sprinkle chicken breasts with salt and pepper.

Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side.

Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat.

Add shallots; stir until tender and beginning to brown, about 1 minute.

Add beet greens; toss until leaves are tender but still bright green, about 2 minutes.

Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper.

Spoon greens alongside chicken; cover to keep warm.

Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally.

Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute.

Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper.

Spoon beets onto plates. Spoon orange butter atop chicken and serve.

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Medicine Wheel Garden (C6-7)

This area is inspired by traditional Indigenous Medicine Wheel gardens. The four quadrants represent the four directions and four seasons. We created this garden to provide an opportunity to learn, teach and honour traditional Indigenous practices, perspectives and being.

  • North – Kiiwedingong: This section represents the winter. The winter is the place of wisdom, The bear teaches about fasting as it hibernates and rests throughout the winter months. Sweetgrass is braided to remind us of the strength we gain when our mind, body and spirit is balanced.
  • East – Wasbingong: This section represents the springtime and new life. The eagle is the messenger between the people and the creator and teaches us we need to be thankful for creation and to live in a good way. Life is a gift. To honour that gift we have been given tobacco. Tobacco is used as a sign of thanksgiving and to remind us to be grateful and humble for all aspects of life.
  • South – Zhaawanong: This section represents the youth, summertime and nurturing. The deer teaches us the importance of generosity and sharing, The cedar is used as a cleansing medicine for the body and soul.
  • West – Epangishmok: This section represents the adult stage, autumn harvest. West is the berry stage. It is here the growth from the summer has come to ripen. The berry teaches us forgiveness and peace. It honours the cycle of death and rebirth. The buffalo teaches us to look within ourselves for guidance. Sage is used by Indigenous people to clear their minds and hearts, preparing for the rest of life’s journey.
  • The Centre: The rose in the centre tells us that life is like a rose. The thorns remind us of the up’s and down’s in the journey of life. As the flower dies each year come winter, we remember that we too are reborn after self-reflection, dedication and acceptance. The centre reminds us to find balance in our own lives and maintain our fire within. How is your fire burning?

 

– Etobicoke Outdoor Education Centre