There comes a time when you get pretty darned tired of just grabbing a banana.
This weekend, rather than waiting for Christmas, I went out and bought a Kitchen Aid food processor. 
This seven-cup beauty has a shredding blade, a slicer (gonna be great for that apple tart I want to make next week), and the usual food processor blades of whirling death. Yesterday I shredded huge amounts of golden beets making a slaw flavored with orange juice and apple cider vinegar, a little goat cheese on top. Thank you, Weight Watchers recipe book.
I’m eating it now. It sings and dances in your mouth.
The food processor is probably an investment Bryon and I should have made in our kitchen sooner than this. It makes eating healthier less of an onerous chore, as our previous kitchen tool for this was a dull knife. Tomorrow I’ll be making a mashed sweet potato and pear puree. Expect reviews.
The cost was about $110, so very economical for this versatile of a kitchen tool. It is a distinguished silver, and has three settings: low, high, pulse, plus several different food guard attachments. It’s easy to assemble and re-assemble, and most of the pieces lock for safety purposes.
Also, here’s that beet slaw.
1 pound beets, shredded
4 c watercress
4 oz goat cheese
2 T pistachios
1/4 t salt
2 T apple cider vinegar
The juice and zest of one orange
1 t honey
2 t olive oil.
Juice and zest the orange. Add the salt, vinegar, honey and olive oil. Whip that together, add the beets, and let them soak for 20 minutes.
Meanwhile, slice the goat cheese into four slices, coat with the crushed pistachios, and put under the broiler for two minutes.
Divvy up the water cress in 4 containers. Add 1/4 of the beet slaw, and one of the goat cheese slices. Enjoy.
