Mar 9, 2014

marinated candy beets with herbs


i did make sure i enjoyed the spring like, sunshiny, balmy weather this weekend. lunch in the sun - with a view of lake zurich - with a friend yesterday. late night baking (okay, not part of the outdoor plans, but still happened). and today i got up early to for a walk in the forest. to see how the wild things - like wild garlic, lemon clover, dandelion leaves and buds, nettle and other crazy herbs are doing. it was beautiful even though there is a significant lack in my knowledge. good night and good luck, people! i'm off to bed. all that oxygen made me tired... zzz.

marinated candy beets with herbs
adapted from an ottolenghi recipe in essen&trinken

ingredients:
500 g beets (i used candy striped ones)
1 tbsp. cumin seeds
1 garlic clove, minced
1 orange, juice
2 tbsp. aceto balsamico bianco
4 tbsp. olive oil
handful of herbs: cress, coriander, parsley, dill
salt, pepper
feta cheese, crumbs (not pictured, but it's better with it, oops)

directions: 
boil the beets (with the skins on) in salted water for 50 to 60 minutes (depending on size) until tender. drain and let cool, then (with gloves on) peel and cut into chunks. toast the cumin for a minute or so, let cool, then ground in a mortar. finely chop the garlic. juice the orange. make a dressing consisting of the orange juice, olive oil, ace to and cumin, season with salt and pepper. add the beet chunks and let marinate for at least 30 minutes. before serving, toss the herbs with the beets dressing and arrange everything on a plate. sprinkle feta crumbs on top if you like. 

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thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett