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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox