Beet Mezze Platter
Whether sharing as a casual family meal or at a festive gathering, this vibrant mezze platter is the perfect way to slow things down, linger and savour the moment. Serve this platter with either of these organic wines: Villa Maria Earth Garden Organic Sauvignon Blanc or Domaine Bousquet Mendoza Organic Vegan Malbec.Ingredients
Serves 4 to 6 as a starter or light meal
1 lb (450 g) beets (3 to 5 beets), crisp stems and vibrant greens attached
Beet Hummus, make ahead, recipe follows
Beet Green Tabbouleh, make ahead, recipe follows
Pickled Beet Stems, make ahead, recipe follows
flatbread, crackers and fresh cut veggies, to serve
BEET HUMMUS
about 14 oz (400 g) peeled, quartered beets (reserved above)
1 cup (250 ml) Domaine Bousquet Organic Malbec, plus a splash more if needed
½ cup (125 ml) extra-virgin olive oil, divided
5 cloves garlic, lightly smashed
1 cup (250 ml) canned chickpeas, rinsed and drained
⅓ cup (80 ml) Greek yogurt, plus more for garnish
2 tbsp (30 ml) fresh lemon juice
2 tbsp (30 ml) tahini
salt, to taste
1 tbsp (15 ml) toasted pine nuts, for garnish
fresh dill, for garnish (optional)
BEET GREEN TABBOULEH
1 cup (250 ml) finely chopped beet greens (reserved above, adding fresh parsley as needed to fill cup)
½ cup (125 ml) cucumber cut into ⅛-in (0.3 cm) dice
½ cup (125 ml) chopped fresh parsley
¼ cup (60 ml) chopped fresh mint
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice
¼ cup (60 ml) quinoa, cooked and cooled
1 Roma tomato, cut into ⅛-in (0.3 cm) dice
¼ cup (60 ml) thinly sliced green onions
½ tsp (2.5 ml) salt, plus more to taste
PICKLED BEET STEMS
1 cup (250 ml) beet stems (reserved above), cut into ¾-in (2 cm) segments
⅔ cup (160 ml) apple cider vinegar
⅔ cup (160 ml) water
1½ tsp (7.5 ml) salt
1 tsp (5 ml) granulated sugar
½ tsp (2.5 ml) whole black peppercorns
¼ tsp (1 ml) coriander seeds
⅛ tsp (a pinch) mustard seeds
Instructions
- To prepare beets, remove stems and greens from roots. Peel roots and cut into quarters to make Beet Hummus; separate and reserve greens to make Beet Green Tabbouleh; and reserve stems to make Pickled Beet Stems (recipes follow).
- To assemble, place bowl of Beet Hummus on a large serving platter along with bowls of Beet Green Tabbouleh and Pickled Beet Stems. Fill rest of platter with warm flatbread, crackers and fresh cut veggies.
- To prepare Beet Hummus, preheat oven to 375 F (190 C).
- In a Dutch oven or ovenproof dish with a tight-fitting lid, combine quartered beets, wine, ¼ cup (125 ml) olive oil and garlic. Transfer to oven and cook, covered, until beets feel tender when pierced with a fork, about 45 minutes. Add chickpeas and stir to coat, then return to oven and cook for another 15 minutes.
- Transfer beets, chickpeas and any cooking liquid to a blender along with remaining ¼ cup (60 ml) olive oil, yogurt, lemon juice and tahini. Purée until smooth and season to taste. Cool to room temperature before proceeding to step 4. At this point, can be stored in an airtight container in refrigerator for up to 5 days.
- To serve, spoon half of beet hummus into a serving bowl and fill remainder of bowl with alternating dollops of yogurt and remaining hummus. Using a chopstick or small spoon, lightly swirl yogurt and hummus as desired. Garnish with toasted pine nuts and fresh dill, if desired. (Makes 2 cups).
- To prepare Beet Green Tabbouleh, in a mixing bowl, combine all ingredients and toss until well combined. Adjust seasoning to taste. Can be made a day ahead and stored in an airtight container in refrigerator, but omit olive oil and lemon juice and add just before serving. (Makes about 2 1/2 cups).
- To prepare Pickled Beet Stems, pack stems into a 2-cup (500 ml) Mason jar or container with a tight-fitting lid.
- In a small saucepan, combine remaining ingredients and bring to a boil. Pour over beet stems and let cool. Seal jar and let sit, refrigerated, for at least 2 hours before serving. Can be stored in an airtight container in refrigerator for up to 2 weeks. (Makes 1 cup).