Just Beet It
May 4, 2012
Israeli cuisine is a literal melting pot. A stroll through any one of the state’s souks, or open-air markets, is a feast for the senses: a visual smorgasbord of aromatic spices … herbs and food that come together for the uniquely multifaceted Israeli palate. Returning to their homeland from myriad countries, Jews are bringing with them the food and recipes they cultivated during their wanderings for a commingling of ingredients native to the “Land of Milk and Honey” with Jewish recipes and dietary laws. All cuisines are a result of sociological, agricultural, and historical influences; many foods that are considered “Israeli” have wider origins in the cuisines of the Middle East, Mediterranean, and Eastern Europe—including familiar dishes such as borsht (cold beet soup).
Today, that sometimes savory, sometimes sweet vegetable gets an update from Doreen Levy, one of our Trip Leaders on Israel: The Holy Land & Timeless Cultures. Levy shares her recipe for roasted beetroot, which can be served cold in a chopped salad, atop mozzarella and baby greens with scattered walnuts, or as a hot side dish with chicken or meat. Beteavon! (Hebrew for “good appetite”)
Roasted Beetroot
Though rich in color and flavor, beets are waistline-friendly and heart healthy—much like the vegetable-packed Israeli diet, in which the day’s largest meal is eaten at lunchtime.
Ingredients:
6 firm, small beetroots
2 Tbs. olive oil
2 Tbs. balsamic vinegar
2 Tbs. lemon juice
2 cloves garlic, crushed
Generous sprinkling of ground black pepper
Rosemary and thyme sprigs
Preparation:
- Preheat oven to 375 degrees Fahrenheit.
- Peel beets and either halve, quarter, or cut into sixths (depending on size). They shrink a little when cooked.
- Place in an ovenproof dish and scatter sprigs of rosemary and thyme on top.
- Combine olive oil, balsamic vinegar, lemon juice, garlic, and black pepper and pour over beets, turning to coat.
- Seal dish with aluminum foil.
- Roast for about 45 minutes, and turn occasionally until tender, but not soft.
Servings: Serves 4-5 half-cup portions