I found this recipe in the pages of the Aug./Sept. 2015 issue of Saveur--however, truth be told, I've found little else in the publication over the recent year. Pity. But anyway, surely, somewhere on this blog I've compared beets to Steinbeck's rich red earth, and here, this quick, ridiculously simple mixture makes the most of summer's bounty. I cut the recipe in half for just me, but below is the whole deal with my thoughts in italics. Makes 2 1/2 cups.
Bring a medium saucepan of water to a boil. Add 1 lb. beets, trimmed, and cook until tender, about 1 hour. I used a package of beets already peeled and cooked, as that's what I had on hand, sparing a hot stove top! And as I only had a 1/4 lb. at that, I added slivers of a crisp green apple to add body. Drain and peel the beets, then transfer to a blender along with 1/2 cup tahini, 3 Tbsp. fresh lemon juice, 2 garlic cloves, and 3 ice cubes. Season with salt and pepper and puree until smooth. Spoon into a bowl and garnish with a drizzle of olive oil and 1 Tbsp. toasted pine nuts. I didn't use those as I don't much care for them. Chill at least 20 minutes and serve with pita bread as suggested or snack crackers, such as Tam Tams. Do drizzle with a good olive oil, garnish with some chopped beets (try chopped walnuts too!) and a few stiff grinds of black pepper or a sprinkling perhaps of cumin.
Thanks to Saveur for the inspiration, despite its apparent, largely unsatisfying period of transition.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox