Rosemary Peanuts and Beets with Lemon and Thyme

in

You can eat these beets on their own, but food truck owner Gail Lillian says they're more of a dressing to put on a salad or falafels. However you eat them, this simple and delicious dish from James Cunningham's Eat St. Cookbook will send you head over heels!

Rosemary Peanuts and Beets with Lemon and Thyme

Serves 4
from Liba Falafel in San Francisco, California

Ingredients

Rosemary Peanuts

3 tbsp (45 mL) fresh rosemary leaves
2 tbsp (30 mL) sugar
2 cups (500 mL) salted roasted peanuts

Beets with Lemon and Thyme

3 lb (1.35 kg) beets, trimmed
Zest of 1 lemon
Leaves from 1 bunch fresh lemon thyme or regular thyme, coarsely chopped
Salt

Directions

1. For the rosemary peanuts, finely chop rosemary. In a medium saucepan, combine rosemary and sugar. Add water until mixture has the consistency of wet sand. Simmer over low heat until sugar is dissolved and liquid is starting to turn beige. Turn off heat. Add peanuts and stir rapidly until syrup coats nuts evenly. Cool peanuts in pan, allowing syrup to harden.

2. For the beets, boil unpeeled beets until a fork penetrates easily, 30 minutes to 1 hour, depending on size. Drain beets, then cool under cold water. Refrigerate for at least 2 hours.

3. Wearing rubber gloves, slip skin off beets. Using a mandoline with a julienne blade, or a sharp knife, julienne beets. In a bowl, toss beets with rosemary peanuts, lemon zest, thyme, and salt to taste.

 

Also on CBC