The other day 2 cookbooks arrived. Ottolenghi’s Jerusalem and Plenty More. I already have Plenty and the original Ottolenghi cookbook that for a long time was only available in the UK. The middle eastern influenced, often vegetarian kitchen is full of wonderful, flavorful combination, with a unique style that always just hits the spot. Without even looking inside, I had an idea for dinner: Za’ater spiced roasted beets with french beans and brussels sprouts with a slice of feta cheese.
I had a pound of beets before, and roasted them with a mix of vegetable broth, balsamic vinegar, a bay leaf, and some salt. I frozen them, and they are great to add to any dish.
Za’atar spiced beets, French beans and Brussels sprouts (1 serving)