tag:blogger.com,1999:blog-5732224038883472327.post5644279528598754503..comments2024-03-20T02:20:10.982-07:00Comments on Zoomie Station: Aunt Sally's Side DishZoomiehttp://www.blogger.com/profile/16474153316588551039noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5732224038883472327.post-29367915947000691832013-01-16T16:29:17.182-08:002013-01-16T16:29:17.182-08:00Greg, we love those, too - so bright for the winte...Greg, we love those, too - so bright for the winter weather!<br /><br />Nancy, thanks! I got some beets this week at the farmer's market, so I have some of the makings for a beet salad that I saw recently on a menu - beets, feta cheese - sounds like a good mixture.Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-27083360208985089462013-01-16T15:00:36.078-08:002013-01-16T15:00:36.078-08:00Or this one- Turkish rather than Syrian.
2 mediu...Or this one- Turkish rather than Syrian. <br /><br />2 medium size beets<br />1 cup yogurt (better to use strained yogurt)<br />1 clove of garlic, minced<br />1 tbsp olive oil<br />1 tbsp finely chopped dill or 1 tbsp basil flakes<br />salt and vinegar to taste<br /><br />-Wash beets well, cut the stems, and boil them for ~25-30 minutes until cooked.<br />-When they cool down, peel and grate them. (While doing so, use an apron and gloves if you wish and don't wear white)<br />-Beat garlic, yogurt and olive oil in a bowl until smooth, and then mix with beets.<br />-Season with salt and vinegar<br /><br />-Sprinkle dill or basil on top.<br />-Serve with bread, pita chips and / or as a side for red meat dishes.Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-69154359508877925732013-01-16T14:58:43.116-08:002013-01-16T14:58:43.116-08:00I love beet salad. It's perfect for this time ...I love beet salad. It's perfect for this time of year as it's colorful and loaded with vitamins; the small bits of bacon only make it better. <br /><br />This is a wonderful recipe that comes from the cookbook "Aromas of Aleppo." The most important flavor in this recipe, and most exotic, is the sour taste of tamarind paste; pomegranate syrup would also work, but not the sweetened juice. This ingredient can be found in some health food stores and in Middle Eastern and Indian markets. I have substituted lemon juice for the tararind and liked it even better but then, I really like a sour taste: <br /><br />2 pounds of beets, boiled and skins removed<br />1 Tbs extra virgin olive oil<br />3 Tbs lemon juice<br />2 Tbs tamarind paste (or more fresh lemon juice mixed with unsweetened pomagranate juice)<br />1 teas ground cumin<br />1/4 teas cayenne<br />salt to taste<br />1/2 cup chopped parsley<br />1 small red onion, chopped<br /><br /> Cut beets into 1/2 inch cubes.<br /> Make the dressing by combining olive oil, lemon juice, tamarind, spices and salt. Mix well.<br /> Pour the dressing over the beets, then add the parsley and onions and stir. Nancy Ewarthttps://www.blogger.com/profile/12116290968007398337noreply@blogger.comtag:blogger.com,1999:blog-5732224038883472327.post-11198447373363081672013-01-15T10:13:33.331-08:002013-01-15T10:13:33.331-08:00Bacon makes it better!! :) BTW loving that place m...Bacon makes it better!! :) BTW loving that place mat,Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.com