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Thursday, September 2, 2010


If you are wondering what to do with all the beets and cucumbers you are growing in your garden then try these recipes out.

Beet Hummus.

* 1/2 pound beets, scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

Pickled Beets or Cucumbers.

1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher salt
Fruit or vegetable, sliced thin

1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
2. Prepare vegetables or fruit and place in a quart container. Pour brine over the fruit or vegetable and refrigerate. You can eat immediately. But they will taste better after they've had time to sit.


Geo said...

Oh. Oh, ho, ho. I just made the beet hummus and right out of the processor it is spectacular. After a few hours of flavors making friends in the fridge I bet it'll be good enough to cry about. Thanks!

P.S. I slipped in a little fresh roasted peanut butter and... yes.

rookie cookie said...

That is the Momofuku pickling recipe, right? I tried it at home and it sucked. Bad. Which is stupid because it is probably the world's easiest recipe.

Brad said...

Sounds delicious! Thanks for the recipe.
Brad Fallon