Monday, April 4, 2011

Tagines, Grilling and Thanks!

First of all, a big thanks to all of you who were able to brave the zillion feet of snow and come to our Tagines class, as well as Ron Shewchuk's Grilling class and the Couples Classes! The weekend was a huge success despite the snow blindness!

I thought I would share with you a delicious recipe from Matthew's Tagines class. It's pretty darn easy and very yummy!

Beet Salad with Pistachio Dressing

Serves 4

1/2 lb beets, peeled and very thinly sliced (use a mandoline if you have one)
1 small handful flat leaf parsley
2 Tbsp lemon juice
2 Tbsp olive oil

1 cup pistachios
2 Tbsp finely chopped parsley
1 tsp finely chopped mint
1 tsp lemon juice
1/2 tsp sugar
7 Tbsp olive oil
1/2 tsp lemon zest
4 Tbsp water
1/2tsp orange blossom water

Finely chop the pistachios or grind them in a food processor. Mix with other dressing ingredients and season to taste.

Dress the beets with parsley, lemon juice and olive oil. Spread the beets out onto a serving platter and spoon the pistachio mixture overtop.


This salad is a marvelous way to serve beets raw-and eat them of course!

You can find parsley, mint, olive oil and orange blossom water at the Cookbook Company!

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