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ROASTED CARROTS, BEET TOUM, SPICED DUKKAH

a plate of food

A Tom Douglas® Recipe

INGREDIENTS

  • 6 carrots
  • 2 beets
  • Red pepper chili flake, pinch
  • White wine vinegar
  • Orange juice
  • 3 cloves garlic
  • 3 sprigs of fresh cilantro
  • 2 tablespoons cold water
  • 3 tablespoons freshly squeezed lemon juice
  • ½ cup raw pepitas
  • ½ cup roasted and unsalted sunflower seeds
  • 2 tablespoons ‘Rub with Love’ Bengal Masala
  • 2 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • Kosher salt, to taste

DIRECTIONS

Prepare Beets:

  1. Preheat oven to 350°F
  2. Trim the tops and bottoms from 2 beets.
  3. Place in roasting pan and season with salt, pepper, and sprinkle with red chili flakes.
  4. Add enough white wine vinegar and orange juice (equal parts) to come 1/3 of the way up to the beets.
  5. Roast covered at 350°F until a toothpick or a fork can be easily inserted into the beet without resistance, about 45 minutes.
  6. When cool enough to handle, scrape the peel off with a spoon.  You can also use sturdy paper towels.
  7. Chop the beets into small pieces and set aside.
  8. Using a food processor, puree the raw garlic cloves with the cold water.
  9. When garlic is minced, add the chopped beet pieces and process until smooth.
  10. Add freshly squeezed lemon juice.
  11. Season with kosher salt, to taste.

Prepare Carrots:

  1. Preheat oven to 325°F
  2. Peel carrots and trim the ends clean.
  3. Slice carrots into thirds on a bias.
  4. Coat carrots with extra virgin olive oil and season with salt.
  5. Place carrots on roasting pan and roast until tender, about 20-35 minutes, depending on size of carrots.
  6. Remove and set aside.

Prepare Spiced Dukkah:

  1. Preheat oven to 325°F until they are slightly darker and become aromatic, about 8-12 minutes.
  2. Carefully transfer to a bowl while still hot and toss with sunflower seeds, Bengal Masala, 2 tablespoons of extra virgin olive oil and 2 teaspoons of salt.
  3. Set aside.

Plate:

  1. Select your serving platter.
  2. Spoon roasted beet toum on the bottom of the serving platter.
  3. Place carrots over beet toum.
  4. Garnish with sprigs of fresh cilantro and sprinkle with dukkah.
  5. Dish can be served at room temperature.

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