You can buy beets already cooked and peeled at Trader Joe's, or you can roast a bunch of them at home. To do this, I wrap the beets in aluminum foil, put them in a roasting dish, and pop them in a 400 degree oven. Test one for doneness with a fork or knife and pull them out when they're soft. After they've cooled, take them out of the foil and peel them. The skin will just rub off- but it is messy work. You can also boil them instead of roasting them. Then I slice them or dice them depending on how I want to eat them, drizzle them with balsamic vinegar, and refrigerate them until I need them.
I like them best in salads and sandwiches. If you also have some greens on hand, whether beet greens or not, and walnuts, you have everything you need for beet walnut pasta. Add them to any salad, or make a sandwich of toast, butter or mayonnaise, sliced beets, and sliced hard-boiled eggs. Top it with a squeeze of lemon, salt and pepper.
This was like a meaty shakshouka, another dish I love. It is an Iraqi breakfast dish, and a bit meatier and more aromatic than most American breakfasts. If that offends you, make it for lunch or dinner. I tried this with lamb and beef. The lamb is my favorite but it is more expensive and I know not everyone is a fan. This is such an easy recipe that once you try it, you'll see this is the kind of thing you can throw together at the last minute and has lots of possible variations. I kept the original amounts from the original recipe, but I think it should really read more like, "lots of chopped parsley, lamb for four people, plenty of juicy tomatoes, lots and lots of curry powder, etc." According to the Saveur article where I first saw this, this is based on a recipe found in a tenth-century Mesopotamian cookbook. It's called Makhlama Lahm, if that means anything at all to you. Here's a link to the original article.
This recipe finishes the eggs in the oven, but if you have really juicy tomatoes, you can just cover the pan and let the eggs finish on the stove.
2 tablespoons olive oil
1 pound ground lamb
1 minced yellow onion
1/3 cup minced parsley
1 teaspoon curry powder
2 chopped tomatoes, or enough to make it moist and juicy
salt and pepper
crushed red chile flakes to garnish
griddle bread or flatbread
I have eaten many frittatas in my life, but this was the best. The results were perfect and light. This is a great lunch or snack and tastes fine warm or room temperature. This version was from Saveur magazine, but there are at least ten versions found in Margaret Shayda's The Legendary Cuisine of Persia. Some versions call for potato, cauliflower, eggplant, herbs, strained yogurt, and a few of them are sweet. Eventually I will try a few of them, but except for the yogurt version and the sweet version, they mainly follow the recipe below. Sometimes saffron is used instead of turmeric for the color.
A friend of mine uses it to make sandwiches for her kids. My son ate his drenched in ketchup. To each his own.
1/4 inch coin of ginger, minced
3 cloves garlic, minced
3 large onions, chopped
1 t. ground turmeric
5 medium zucchini halved lengthwise and sliced crosswise
salt and pepper
4 T. flour
1/2 t. baking soda
7 eggs, beaten
2 T. chopped parsley
sumac for sprinkling
1. Heat oven to 400 degrees. Fry ginger, garlic, and onion in some olive oil until soft. Add the turmeric and zucchini and season generously with salt and pepper. Cook until the zucchini is tender. Stir in the flour and baking soda and allow it to cool.
2. Stir the eggs into the zucchini mixture. Use a little oil to grease a 9" x 13" baking dish, sprinkle with a little flour so nothing sticks, and pour in the zucchini mixture. Bake it about 25-30 minutes, until the egg has set. Take it out and garnish it with parsley and sumac.
I love trying new foods, cooking, and gardening. I hope to share these experiences on this site. Thanks for taking a look!