Underrated Vegetables

by Adrienne Matt on February 5, 2014

in Fall / Autumn,Gluten-free,Vegetables,Vegetarian,Winter

How can there be such a thing? Well, according to chefs interviewed by Thrillist, there are.

So in praise of BEETS, a root vegetable lauded by Ty Kotz of Topping Rose House (Bridgehampton), Brian Malarkey of Searsucker Restaurants (Los Angeles) and Bill Telepan of Telepan, Telepan Local (New York), I offer you Beets with Tahini Dressing.
bunches of beets
3 fist-sized beets
2 c water
1/4c tahini
1/2 lemon
5 Tbsp hot water

Cut the tops and bottoms off the beets, saving the beet greens for another dish. (We added them to the collards!)
Bring 2 c water to a boil in a 3 qt pot with a lid.
Using a vegetable peeler, take the skin off the beets.
Chop the beets into cubes.
Place the beets into boiling water and simmer until they are fork-tender, about 10-12 minutes. (Fork-tender is just what it sounds like. When you can easily pierce the beet with a fork, it’s done.)

Depending on the type of tahini you buy, you may have to stir quite a while to get the oil and sesame paste to look like something you’d want to eat. Stir patiently.
Spoon out about 1/4c or 5 Tbsp of tahini in a small bowl. Squeeze half a lemon for juice, removing any seeds. Put the lemon juice in the tahini and whisk vigorously. It will quickly become a paste. Add about 1-3 Tbsp of hot water, whisking constantly to get the consistency you want.
When the beets are done cooking, drain them. Serve by drizzling the lemon-tahini sauce over the beets.

Sunchokes, celtuce and cardoons will soon follow. (If I can *find them!) Swiss chard, broccoli, parsnip are easy. Those are in my fridge now. Eggplant will have to wait.

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