STELLA'S COOKBOOK
FOOD & ART
Beets Salad
Introduction
Ruby, red or golden baby beets, boiled and pickled in vinegar brine with sliced onion is served frequently at meals.
As a twist on tradition to the Rodesli picked or “salamura”, I like roasting them to release their earthy flavors and drizzle a delicious pomegranate molasses dressing, aromatic with spices, including the Rhodian favorite spice, cumin, topped with crunchy pistachios and fresh herbs.
This vibrant beet salad, “salata de panjar” brimming with flavors and textures makes a great addition to the meze platter at my Shabbat table. I hope you enjoy this version and wish you a good week.
Steps
1. Make the dressing: Crush the caraway and cumin seeds in a mortar and pestle. In a small bowl mix the salt, sumac, olive oil, lemon juice, pomegranate molasses, and honey. Stir in the crushed caraway and cumin seeds. Taste and adjust the seasoning.
2. Rinse the beetroot under running water to remove any grit and scrub them.
3. Place the beetroot in a roasting pan with enough room for them to fit in a single layer. Cover with foil and roast at 400°F 200°C for about an hour or until a knife inserted goes through easily.
4. When cool enough to handle, slip the skins off (you can use gloves so as not to stain your fingers). Slice the beetroot into round or half rounds, depending on their size. I like to use a crinkle cutter.
5. Toss the sliced beetroot and red onions into a serving dish. Pour the dressing over the beetroot and mix to coat well.
6. Serve at room temperature and scatter with herbs and crushed pistachios.
Hint: You can use shop-bought, ready-cooked beetroot. When trimming beetroot, cut off the green tops, leaving stems of 1in, (2.5cm) attached and leave the root intact to prevent the maroon color from bleeding.
Ingredients
• 2-3 bunches, red or golden baby beets/beetroots, about 2 to 3 pounds (1 to 1 1/2 kilos)
• One large, red onion thinly sliced.
Dressing:
• 1 tsp caraway seeds
• 1 tsp cumin seeds
• ¾ tsp salt
• 1 tsp sumac
• ¼ cup olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 2 tbsp honey
Topping:
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• a handful chopped raw pistachios
