If you love getting your hands into soil, consider becoming a master gardener.

The University of Hawaii master gardeners are volunteers who provide outreach to the community. You’ll receive training in soil fertility, pruning, vegetables, organic gardening techniques, landscape design and more.

Volunteers lend a hand at events and in community gardens. Visit ctahr.hawaii. edu/ougc or call 453-6050.

On Feb. 8 the Urban Garden Center will hold a plant sale and workshop, 9 a.m. to noon at its site, 955 Kamehameha Highway.

This week, try some of these garden-fresh favorites.

Gingered Beets and Carrots

4 large beets, peeled and sliced, divided

3 large carrots, peeled and quartered, divided

2 tablespoons olive oil, divided

1 teaspoon sea salt

» Dressing:

1/3 cup fresh orange juice

1/4 cup fresh Meyer lemon juice

2 tablespoons red wine vinegar

1 tablespoon honey

2 tablespoons fresh ginger, or to taste

1/2 teaspoon shoyu

Preheat oven to 400 degrees. Reserve half a beet and half a carrot (approximately 1/2 cup each) for dressing.

Place remaining beets and carrots into 9-by-13-inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with sea salt and toss to coat. Cover with aluminum foil and bake 15 minutes.

Meanwhile, place reserved beets and carrots into blender.

Add the orange juice, lemon juice, vinegar, honey, ginger, shoyu and remaining olive oil. Blend until smooth.

Pour over vegetables, then re-cover and continue cooking until vegetables are tender, about 45 minutes. Serves 6.

Approximate nutritional information, per serving: 100 calories, 4.5 g fat, 0.5 g saturated fat, no cholesterol, 400 mg sodium, 14 g carbohydrate, 3 g fiber, 10 g sugar, 1 g protein

Avocado Gelatin Dessert with Berry Puree

1 (3-ounce) package lime-flavored gelatin

1 tablespoon sugar

1 tablespoon lime juice

2 fully ripened avocados, halved, pitted, peeled and coarsely chopped

Extra avocado, berries, lime wedges, lime peel and/or citrus segments, for garnish (optional)

» Berry Puree:

1 cup blackberries or strawberries

2 tablespoons sugar

1 tablespoon lime juice

In bowl, prepare gelatin following package directions; stir in sugar and lime juice. Chill until mixture is the consistency of egg whites, stirring occasionally.

In food processor, place avocado; add gelatin mixture; process until smooth and creamy.

Spoon mixture into six 2/3-cup molds or 1-quart serving dish; cover and chill until firm.

Make Berry Puree: Process blackberries or strawberries with sugar and lime juice until smooth. Strain into small cup; cover and refrigerate until ready to use.

Quickly dip molds into hot water; turn out onto serving plates. Serve with Berry Puree, and avocado and lime wedges if using. Serves 6.

Approximate nutritional information, per serving (not including optional garnish): 170 calories, 7 g fat, 1 g saturated fat, no cholesterol, 70 mg sodium, 27 g carbohydrate, 4 g fiber, 22 g sugar, 3 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.