I completely failed you on my April confessions. So before we get into this simple 5-ingredient roasted beet recipe, let me quickly bring you up to speed.
The main thing I wanted to recap was the #SpringPantryPurge! Holy moly, it was so amazing to see what other bloggers dug out from the depths of their cupboards. It made me feel much less alone in my hoarding ways, and like I was doing my small part to fight the depressing reality of food waste in this country.
Most importantly, all the buzz on the interwebs generated $50 donated to Feeding America! Sure, I probably would have given a chunk of change anyway, but it warmed my heart to see all of your comments cheering for me to open my wallet for a good cause. Your support generated 550 meals for those in need, so take a moment to give yourselves a little virtual pat on the back.
Besides the first half of the month that I spent in LA, I’m not quite sure what else I did in April. The weather was so dreary, it led to a lot more internet deep dives than usual. In a rain funk, I found myself re-reading this brilliant article on the great LA-NYC conundrum, and then digging back into the author’s Shouts and Murmurs archives. The Uber Reviews for Charon, Boatman of Hades had me in a particularly violent fit of LOLs.
Once I’m done with this latest round of book edits, I’m going to start up some monthly wellness experiments again. I’ve got my eye on you, moon joints and cryo tanks! Is there any health trend that you’ve been dying to try? I will happily take requests in the comments section.
On my to-eat + make list: Jodi’s gluten-free pita bread (which I wish I had used to house this roasted beet recipe!), Lily’s cauliflower steak tacos, Ali’s quiche with potato crust (brilliant!), Sherrie/Lindsay’s chickpea pizzas with shaved asparagus salad, and oh so much more.
Finally, let’s talk about these roasted beet toasts. I developed the recipe for one of my new group cooking classes, Spring Super Food Suppers. The season is almost over, but I’m doing one more date with this menu on June 12th. And there are TWO spots left in my Healthy Mexican Fiesta class on May 22nd! More info on tickets here.
I debated whether or not to share this recipe, because in truth, it couldn’t be easier. But you guys seem to love my Spring toast recipes, and who am I not to give the people what they want?
The sleeper ingredient (of only 5!) is za’atar. You may be familiar with this Middle Eastern spice and herb blend without even knowing it; just think of the seasoning sprinkled on a fresh pita bread. As fate would have it, the dried thyme, sesame and sumac combo also tastes amazing on toast along with a little Greek yogurt, lemon juice and, of course, beets.
If you want to get even shmancier, I highly recommend adding either a handful of golden raisins, or a sprinkle of crisped shallots on top. The sweetness of both marries really well with the natural sugars in the beets, which has been slowly caramelized in the oven. I mixed some of the leftover shallots from this recipe on top of my second helping of beets, and it was even more of a party in my mouth.
The best thing about the beet mixture is that you can make it in advance for the week ahead, and then make your lunchtime toasts to order. I also highly recommend the mixture as a simple topping for salad. Really, you can’t go wrong. But you knew that.
This week I’m working remotely from Martha’s Vineyard, known in more intimate circles as “my happy place.” It’s the annual wine festival this weekend and I’m looking forward to getting a little weird and then getting my nap and chowder on. Obviously, the only way to get in on this is via Snapchat (plapine).
In the meantime, I’ll be writing like the wind to hopefully *finish* round 1 of book edits!! OMGOMG.
From one healthy hedonist, to another,
p.s. For a window into what’s going on in my world from week to week, make sure to subscribe to my weekly newsletter for more musings every Sunday!
5-Ingredient Za’atar Roasted Beet Toasts
- 1 bunch beets about 5 medium, greens trimmed and scrubbed
- Sea salt
- ¼ cup full fat plain Greek yogurt
- 2 tablespoons lemon juice
- ½ teaspoon za’atar
- 4 slices multigrain bread I used Udi’s gluten-free
- 2 tablespoons chopped chives optional, parsley or mint
- Preheat the oven to 375 degrees F.
- Divide the beets between two 10-inch squares of foil. Season generously with salt, and wrap the foil so the beets are tightly sealed—careful not to puncture the foil. You want all the steam to be kept inside. Place the foil packets on a baking sheet and roast the beets in the oven until fork tender, 1 hour. Let the beets cool to room temperature, then use your fingers to slip off the skins.
- Cut the beets into small ¼-inch cubes and transfer to a mixing bowl. Stir in the yogurt, lemon juice, ½ teaspoon za’tar and ½ teaspoon salt.
- Place the bread on a baking sheet and toast under the broiler until browned, about 2 minutes per side.
- Divide the beet mixture between the bread slices and garnish with the remaining za’atar and fresh herbs, if using. Cut in half and serve immediately!