Saturday, December 13, 2014

Za’atar spiced roasted beets, Brussels sprouts and French string beans

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.
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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.

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Za’atar spiced beets, French beans and Brussels sprouts (1 serving)
  • 1/2 cup of roasted, cubed balsamic beets
  • handful of frozen French beans
  • cup of frozen brussels sprouts
  • 1/3 cup organic raw apple cider (of fresh pressed juice)
  • 1 teaspoon za’atar
  • salt to taste
  • optional: feta cheese
Heat a non-stick pan, and place the frozen vegetables in the pan, right out of the freezer. Add the apple cider, and sprinkle with za’tar. Close with a lid so that the steam does not escape while cooking and reheating them in the apple cider. Saute on medium heat, until the apple cider is mostly evaporated (ca. 10 minutes). Season with salt to taste, and add a slice of feta cheese. Season with za’atar.

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