Beets are a standard here. Often they are served as part of a mezze (variety of salads in small dishes). When we have a large group I make them and include the greens and dress them in the mizrachi (middle eastern) flavoring - lemon and garlic and cumin.
BT's Roasted Beets and Greens
Ingredients:
4-5 large fresh beets with greens attached
3 tablespoon (45 ml) olive oil
1 teaspoon cumin
1 lemon - juice and zest
2 cloves crushed garlic
Pinch of sugar
salt to taste
Directions:
Separate beetroot from greens
Wash root well and remove any debris around the leaf joint
Place beets in an oven dish and roast for 1 hour at 425 F. (210 C.)
While beets are roasting, wash greens
Add 1 tablespoon (15 ml) olive oil to frying pan
Turn heat on to medium
Chiffonade greens and garlic. Sauté until greens are wilted - remove and reserve
Remove beets from oven
Peel beets and dice into even pieces
Mix remaining olive oil, sugar, lemon juice and cumin and salt
Place greens in a bowl
Toss beets in dressing. Taste for salt.
Place beets over greens. Serve.
Enjoy! !בתיאבון
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