Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, September 28, 2017

Golden Beets with Tahini and Pistachios

Peel and steam some golden beets until fork tender, let cool then cut into half inch pieces. For the tahini, whisk together or food process a half cup of tahini, the juice of one lemon, a quarter cup of hot water, and two minced garlic cloves until smooth, then salt to taste. Sprinkle with some chopped pistachio nuts before serving.

You are correct; there aren’t any pistachio nuts in the photo. I evidently took the picture prematurely. But they were there, and I will say without a doubt, they made the dish…as did the local beets.

No comments:

Post a Comment