A really outstanding beetroot recipe from the book "Simple" by Ottolenghi. A healthy match made in heaven, on its own or alongside smoked trout, salmon or mackerel. This salad can be made the day before serving. Just add the dill and the tahini yoghurt at the serving moment. In my opinion this sits as well on a festive Christmas table as on a lunch or dinner buffet. We loved this combination of flavours, not to speak of the gorgeous burgundy colour. I chose to steal the original English recipe straight out of Ottolenghi's book due to my limited time at the moment. I should have translated the recipe both into Finnish for this Maalaisbistro blog and into Swedish for Landebistro, but I opted for this quicker solution after some thought. I hope nobody minds. "I'm not lazy, I'm on power saving mode." 4 servings as a side dish: 1 kg beetroot, scrubbed clean but skin left on 2 tbsp olive oil 1 1/2 tsp cumin seeds 1 small red onion, very thinly sliced (100 g) 1 small preserved lemon, skin and flesh finely chopped (40 g) 2 tbsp lemon juice 15 g dill, roughly shredded 1 tbsp tahini 150 g Greek-style yoghurt salt and black pepper 1. Preheat the oven to 220 degrees fan. 2. Wrap the beetroots individually in tin foil, place on a baking tray and roast for 30-60 minutes, depending on size, until a knife inserted goes through smoothly. When cool enough to handle, peel off the skin and cut the beetroot into 1/2 cm slices. Place in a large mixing bowl and set aside to cool. 3. Put the olive oil into a small frying pan and place on a medium heat. Add the cumin seeds and cook for about 3 minutes, until they start to pop. Pour the seeds and oil over the beetroot along with the onion, preserved lemon, lemon juice, 10 g of the dill, 1 teaspoon of salt and a grind of black pepper. Mix everything together well, then transfer the salad on to a large serving plate. 4. Stir the tahini into the yoghurt and dot this over the beetroot in four or five places. Stir minimally - you want the yoghurt and beets to mix only slightly - then sprinkle over the remaining dill.
Preserved lemon is one of those ingredients you never tire of, no matter how often you use it
Dit kleurrijke gerecht komt uit het Simpel, hét nieuwe kookboek van Yotam Ottolenghi.
A really outstanding beetroot recipe from the book "Simple" by Ottolenghi. A healthy match made in heaven, on its own or alongside smoked trout, salmon or mackerel. This salad can be made the day before serving. Just add the dill and the tahini yoghurt at the serving moment. In my opinion this sits as well on a festive Christmas table as on a lunch or dinner buffet. We loved this combination of flavours, not to speak of the gorgeous burgundy colour. I chose to steal the original English recipe straight out of Ottolenghi's book due to my limited time at the moment. I should have translated the recipe both into Finnish for this Maalaisbistro blog and into Swedish for Landebistro, but I opted for this quicker solution after some thought. I hope nobody minds. "I'm not lazy, I'm on power saving mode." 4 servings as a side dish: 1 kg beetroot, scrubbed clean but skin left on 2 tbsp olive oil 1 1/2 tsp cumin seeds 1 small red onion, very thinly sliced (100 g) 1 small preserved lemon, skin and flesh finely chopped (40 g) 2 tbsp lemon juice 15 g dill, roughly shredded 1 tbsp tahini 150 g Greek-style yoghurt salt and black pepper 1. Preheat the oven to 220 degrees fan. 2. Wrap the beetroots individually in tin foil, place on a baking tray and roast for 30-60 minutes, depending on size, until a knife inserted goes through smoothly. When cool enough to handle, peel off the skin and cut the beetroot into 1/2 cm slices. Place in a large mixing bowl and set aside to cool. 3. Put the olive oil into a small frying pan and place on a medium heat. Add the cumin seeds and cook for about 3 minutes, until they start to pop. Pour the seeds and oil over the beetroot along with the onion, preserved lemon, lemon juice, 10 g of the dill, 1 teaspoon of salt and a grind of black pepper. Mix everything together well, then transfer the salad on to a large serving plate. 4. Stir the tahini into the yoghurt and dot this over the beetroot in four or five places. Stir minimally - you want the yoghurt and beets to mix only slightly - then sprinkle over the remaining dill.
This post shows you how to make traditional Moroccan chicken tajine with olives and preserved lemon at home. It's a terrific, flavorful tajine (or tagine) that's made with juicy chicken thighs marinated in Moroccan spices and a rich sauce. Serve over couscous.
Bought at: received as a gift - thankfully as I had been wanting it so badly after it was released! Recipes Made: Roasted Baby Carrots with Harissa and Pomegranate p.116, Butternut Squash with Sweetcorn Salsa, Feta and Pumpkin Seeds p.122, Roasted Beetroot with Yoghurt and Preserved Lemon p.125,
A way to preserve cherry tomatoes with olive oil and roasting. Their flavor is concentrated and absolutely delicious.
This recipe is a total winner in our book!
Bought at: received as a gift - thankfully as I had been wanting it so badly after it was released! Recipes Made: Roasted Baby Carrots with Harissa and Pomegranate p.116, Butternut Squash with Sweetcorn Salsa, Feta and Pumpkin Seeds p.122, Roasted Beetroot with Yoghurt and Preserved Lemon p.125,
Spiced roasted nuts are the easy homemade recipe you need to tie any holiday or snack spread together. Perfect to serve for Thanksgiving, Christmas, with your favorite charcuterie spread, or as an every day snack. They are perfectly seasoned with a savory seasoning blend, only take minutes to prep and less than half and hour to roast. Made with walnuts, pecans, almonds, and cashews, but easily customizable based on your preferences. Whole30, paleo, gluten free, sugar free, and vegan (no egg whites).
The very best Garlic-Parmesan Roasted Cauliflower recipe that pairs well with ANY entree or protein. Minimal ingredients yet with big flavor, it will impress even the biggest veggie skeptics.
This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.
Oven Roasted Asparagus Recipe – Looking for the perfect side dish? The roasted asparagus Recipe is the perfect springtime side dish, whether for brunch or dinner. Our garlic parmesan roasted …
Discover how to make Lemon Butter Sautéed Cod, a simple yet elegant dish perfect for any occasion, with tips on cooking techniques.
Simple and delicious homemade roasted tomato sauce from fresh tomatoes
