If you are wondering what to do with all the beets and cucumbers you are growing in your garden then try these recipes out.
* 1/2 pound beets, scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.
Pickled Beets or Cucumbers.
1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher salt
Fruit or vegetable, sliced thin
1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
2. Prepare vegetables or fruit and place in a quart container. Pour brine over the fruit or vegetable and refrigerate. You can eat immediately. But they will taste better after they've had time to sit.