K
KYHeirloomer
Guest
Because I know she loves Moroccan flavors, and to celebrate her new house, here is a special dish just for Sister Chatty. It can be served either as a first course or as a salad.
The recipe is a slight adaptation from Gerald Hirigoyen’s brand new Pintxos: Small Plates in the Basque Tradition.
Roasted Beets With Moroccan Spices and Aged Sherry Vinegar
2 lbs red beets (or substitute other colors if desired)
1 tbls plus ¾ cup canola or grape seed oil
Salt and pepper
¾ cup thinly sliced red onion
¾ cup aged Sherry vinegar
1 tsp ras el hanout
2 tsp ground cumin
1 tbls harissa
2 tbls chopped fresh chives
Preheat oven to 400F.
Trim the stems & roots from unpeeled beets, leaving an inch on each end. Rub the beets with oil, sprinkle with salt & pepper, wrap individually in foil. Roast until tender, 30-60 minutes depending on size.
Transfer beets to a bowl of cold water. When they are still warm, but cool enough to handle, top and tail them and slip off the skins. Cut into ½ inch cubes, or slice thickly.
In a bowl, combine the beets and onion. In a small bowl, whisk together the vinegar, ras el hanout, cumin, and harissa. Whisk in the remaining ¾ cup oil until combined. Pour the dressing over the beets and onion and toss to coat evenly. Season with salt & pepper. Sprinkle with chives just before serving.
The recipe is a slight adaptation from Gerald Hirigoyen’s brand new Pintxos: Small Plates in the Basque Tradition.
Roasted Beets With Moroccan Spices and Aged Sherry Vinegar
2 lbs red beets (or substitute other colors if desired)
1 tbls plus ¾ cup canola or grape seed oil
Salt and pepper
¾ cup thinly sliced red onion
¾ cup aged Sherry vinegar
1 tsp ras el hanout
2 tsp ground cumin
1 tbls harissa
2 tbls chopped fresh chives
Preheat oven to 400F.
Trim the stems & roots from unpeeled beets, leaving an inch on each end. Rub the beets with oil, sprinkle with salt & pepper, wrap individually in foil. Roast until tender, 30-60 minutes depending on size.
Transfer beets to a bowl of cold water. When they are still warm, but cool enough to handle, top and tail them and slip off the skins. Cut into ½ inch cubes, or slice thickly.
In a bowl, combine the beets and onion. In a small bowl, whisk together the vinegar, ras el hanout, cumin, and harissa. Whisk in the remaining ¾ cup oil until combined. Pour the dressing over the beets and onion and toss to coat evenly. Season with salt & pepper. Sprinkle with chives just before serving.