Beetroot salad with yogurt dressing

Roasted beets have a wonderful sweet and earthy flavor; but if you end up with a pair of cooked beets of which most of the flavor is flushed away with the cooking water, there is still hope. Naturally roasted beets have my preference but I managed to make a very tasty salad with the cooked version as well. You can also change the peas for lentils but the peas do give a nice bite to the salad.

This is what you need (makes about 8 sides)

500 gram beetroot

Big handful of fresh spinach

1 cup yellow peas

1 pear in cubes

3 tomatoes

Chunk of fettah

½ cup full yogurt

5 garlic cloves

2 red onions

Bay leaf

1 tablespoon dried thyme

A handful of chopped mint

Teaspoon sumac

2 tablespoons balsamico vinegar

One tablespoon honey

One tablespoon cider vinegar

Pepper and salt

Lemon juice

Cook the yellow peas with the bay leaf and one chopped garlic clove until soft but not mushy.

Cut the onion and tomatoes in parts and slice 3 garlic cloves. Heat a layer of oil in a big skillet and slowly bake the onion, tomato and garlic on a low fire for about 10 minutes.

Cut the beetroot in little cubes and add them to the onion. Mix it well, add the balsamico vinegar, thyme and the honey, generous pepper and salt and turn the fire a little higher.

To make the dressing. Mix the yogurt with a crushed garlic clove, sumac, cider vinegar, mint, honey pepper and salt.

When the beet is warm and caramelized, mix it with the peas, crumble the fettah and add the spinach and the pear.

Serve the salad with a dot of the yogurt dressing on top.

Advertisements

Ptitim with Tuna Labneh Balls

 

Ptitim

Ptitim with Tuna Labneh Balls

250 gram Ptitim

1 small onion

2 garlic cloves

2 hands full baby spinach

150 ml Labneh

1 can tuna

Squeeze of lemon juice

balsamico

2 tomatoes

2 tablespoons chopped parsley

Poppy seeds

Pepper and salt

Cut the tomatoes in six parts, put them on a baking sheet and sprinkle with pepper, salt and balsamico vinegar. Put them in the oven on 140C and let them stand for about 2 hours or until they lost enough water. The more water they lose the more intense the taste will be. You can make them up front and store them in some olive oil.

Start with preparing your tuna balls. Mix one can of tuna with 150 ml labneh (for this recipe see the Labneh post) ad a squeeze of lemon juice, pepper and salt. Make little balls of the tuna labneh mixture; sprinkle poppy seeds on a plate and roll the balls lightly through the seeds.

Cut the onion and the garlic small and bake them until soft. Wash the spinach and cut it in small stripes. Cook the ptitim as stated on the package; don’t overcook them, make sure they still have a nice bite. Add the onion, garlic, spinach tomatoes and parsley to the ptitim and season generously with pepper and salt.

Tuna Labneh Balls