Molly Moon Antipasto

In Reader’s Workshop, we teach students to make connections to text as a way to increase comprehension and build knowledge. Good readers always do this, and rarely think about the fact that it’s happening. A section or event in a book might cause the reader to make personal connections to something in their life, they might make connections to something in the world that is similar to events or ideas in the book, or they might make connections to other books. Making connections happens all the time. In fact, most of us travel through the intellectual endeavors in our lives constantly making connections to what we have experienced or already know. This is the way our knowledge and understanding grows.

Take me for example, when I sliced these lovely beets this morning, I was reminded of a book that Max and I read last year. The book is called Molly Moon’s Incredible Book of Hypnotism by Georgia Byng. It’s about a homely orphan girl growing up in England who happens across a book that teaches her to use hypnotism. She discovers that she is a very powerful hypnotist who is able to change the people around her and uses her new powers to have amazing adventures. She travels to New York, stars in a Broadway play, and eventually finds herself being chased by an evil villain who wants to use Molly’s power in order to rob a bank. The front cover of the book shows Molly’s dog, Petula, a bug-eyed pug with spiral hypnotized eyeballs that look just like these beets! A connection.

Molly Moon Antipasto:

  • 6 medium striped beets
  • 1/4 cup olive oil
  • 2 Tbs. white wine vinegar
  • 2 Tbs. maple syrup
  • salt and pepper
  • 1 handful mint, chiffonade

Directions:

Roast the beats at 375 degrees for 45 minutes, or until you can pierce them with a fork. Let them cool and then peel the skin off. Slice the beats into rings. Mix the marinade, pour over the beets and let them sit for 4-6 hours. To serve, place the beets on a serving platter and top with mint.

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