From our newly published cookbook Hollyhock Garden to Table, available here.
Recipe by Hollyhock Kitchen Manager Rebeka Carpenter
BRAISED BEETS WITH CORIANDER & CUMIN
More often than not, it’s the simplest of dishes that are the most popular. This is one of those. We can never seem to make enough. Try this recipe with a combination of red, gold and striped beets, cooked separately and combined just before serving. Serve on a bed of spicy greens such as mustard and arugula.
• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4 medium betts, peeled and quartered
• 3/4 cup water
• 1/4 cup thinly sliced shallots
• 1+ tbsp sherry or red wine vinegar
• 2 tbsp extra virgin olive oil
• salt & pepper to taste
• chives, chopped for garnish
CRUSH the coriander and cumin seeds under a heavy glass or dish on a cutting board. In a medium covered saucepan, bring the water to boil with the beets, shallots and crushed spices. Reduce to simmer until the beets are truly tender, about 15 minutes. Drain the remaining liquid into a small bowl. Add the sherry or red wine vinegar and slowly drizzle in the olive oil while whisking. Coat the beets with the vinaigrette, season with salt and pepper and serve warm, topped with chives.
I make this salad quite regularly. It is an integral part of my repertoire. I had the pleasure of serving this dish while cooking this winter in Hawaii on the beautiful remote island of Molokai. I was at P’u O Hoku Ranch. The last Friday I was there, I was asked to make lunch for a group of locals who in conjunction with the Ranch care for the gorgeous Halawa Valley. I had all but closed up the kitchen and was scrambling a bit for ingredients; the gardener and I settled on beets… Red freshly picked, with a spring of rainy goodness. I peeled the beets carefully so as to not get beet juice everywhere- I do recommend a non-porous cutting board, rather than your good wood one. I was so pleasantly surprised as to how quickly the beets cooked up. Fresh food cooks faster, more tender, me thinks! I saw a few of the guests, leaving in their cars; later, we passed on the road, and they all stopped me to comment on the meal , and the beet question was asked. How did you prepare those beets? So get ready for the question, how did you prepare those yummy beets.
And most of all-