When thumbing through physical and digital cookbooks or when scanning the stalls of farmers’ markets, sometimes the food is as stunning as an ocean sunset, autumn trees set ablaze, or watercolors on the wall of a museum. And, nothing is quite like the magenta hue of roasted beets. I served this roasted beet dip with hummus. Here’s the recipe from the Jerusalem cookbook. I substituted oregano for za’atar.
A fun food blog I recently started following, Spoon Fork Bacon, featured these gorgeous cheesy beet & buttermilk biscuits. The beets add a touch of earthy sweetness and lots of color. Next time, I’d add more butter to the recipe.
To pair with the mini-biscuits, mini-turkey-zucchini burgers topped with yogurt-sumac sauce – another recipe from Jerusalem.
And sandwiched together they resembled macarons – a little adorable,a little creepy.I despise raw cauliflower no matter how much ranch; though its roasted form is divine. Purple cauliflower makes for a gorgeous complement to earthy green brussel sprouts. Plenty of olive oil, cumin, coriander, salt and pepper in a 500 degree oven will make these veggies sweet and savory, crispy and creamy. As a side to the beet biscuit mini turkey burgers, the whole meal was flamboyantly delicious.