Beets Marinated in Rose Water with Sweet & Sour Carrots and Dukkah
From Sitka & Spruce ~ Chef Matt Dillon
- 3 medium Golden Beets
- 3 medium Red Beets
- 4 medium Carrots
- 1 medium Shallot, sliced into very thin rings
- 3 T Dukkah (Recipe follows)
- 2 T Sherry Vinegar
- 2 tsp Pomegranate Molasses
- Rose water, to taste
- 1 T Lemon Thyme, chopped
- 2 T extra virgin Olive Oil, plus extra for finishing
- Salt and Pepper to taste
- 2 T Honey
- 2 T Champagne Vinegar
Boil the beets separately until tender. Strain and peel. Quarter the beets and keep in separate bowls.
In each of the bowls add 1/2 the shallot, 1 tablespoon sherry vinegar, 1 teaspoon pomegranate molasses, salt, pepper, and rose water to taste – start with a few drops. Set aside. Wait fifteen minutes, then add 1 tablespoon olive oil to each. Check the salt and rose and adjust to your liking.
Cut the carrots in half lengthwise, then make odd shaped cuts to the carrots, creating different sizes (but not too far apart).
Blanch the carrots until they have lost half of their crunch, shock in ice water and then strain.
Bring the champagne vinegar and honey to a boil, simmer for about thirty seconds. Add this to the carrots.
Toss with the chopped lemon thyme.
On a serving platter evenly distribute the beets in a nice pattern (random), add their juices/marinade. Sprinkle the carrots on. Dust with the dukkah. Finish with some extra virgin olive oil and some crunchy salt.
DUKKAH – Egyptian Spice Mixture
3/4 C Sesame seeds
1/2 C Pistachios
1/4 C Hazelnuts
1/2 C whole Coriander seeds toasted
2 tablespoons Cumin seeds toasted
1/2 tsp Salt
1/4 tsp black Peppercorns
Preheat oven to 350. On a baking sheet, spread sesame seeds out on a single layer. Roast in oven for until lightly browned and aromatic. Remove from oven and set aside.
Place pistachios and hazelnuts on same baking sheet and toast in the oven until browned and aromatic. Remove and combine with sesame seeds.
Combine all ingredients and mash with mortar and pestle until (coarsely) ground.
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