Recipe from chef Ana Sortun

- Chef Q & A: Ana Sortun

- Recommendations: Ana Sortun

- Recipe: Pickled Mushrooms

- Baked Goat Cheese

- Recipe: Pomegranate Spoon Salad

- Recipe: Red Lentil Kofte

- Recipe: Syrian Spice Mix

- Recipe: Syrian Spiced Feta Salad

- Recipe: Spoon Lamb

- Recipe: Hot Pepper Labne

Moroccan Style Beets

Recipe courtesy of chef Ana Sortun

Yield

Serves 4 to 6

Ingredients

- 4 medium sized beets the size of a golf ball

- Juice of one lemon

- 1 clove finely chopped garlic

- 1 teaspoon honey

- 1 teaspoon ground cumin

- 1 tablespoon harissa

- 2 tablespoons olive oil

Directions

1. Roast or boil the beets until tender.

2. While they are still hot, rub them with paper towel to get the skins off. Using the metal blade of a food processor, chop them scraping the bowl a couple of times until they are coarsely chopped and sticking together. Place in a small mixing bowl . 

3. Place the garlic in a small mixing bowl and add the lemon juice for 5 minutes. Add the garlic, lemon, honey, cumin, harissa and olive oil to the beets and season with salt and pepper to taste.

Serving Suggestion

These beets are perfect with goat cheese, greens, and marcona almonds for a first course.

- Spoon Lamb

- Pickled Mushrooms

- Baked Goat Cheese with Butternut Squash Broth

- Pomegranate Spoon Salad

- Red Lentil Kofte

- Syrian Spice Mix

- Syrian Spiced Feta Salad

- Recipe: Hot Pepper Labne

RECIPES

Spice: Flavors of the Eastern Mediterranean

Purchase at: Amazon.com

Photo: Arria Belli