Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
8 medium size beets, about 1 ½ to 2 pounds2 to 3 tablespoons extra virgin olive oil1 ½ tablespoons freshly squeezed lemon juice2 teaspoons toasted cumin seeds1 tablespoon chopped fresh flat-leaf parsleyKosher salt and freshly ground black pepper1/2 cup toasted and salted pistachios
Preheat an oven to 350°F. Place the beets in a shallow baking dish and drizzle with 1 tablespoon of the olive oil and 1 tablespoon water. Roll the beets to coat them. Cover the beets with foil and bake until tender when pierced with a knife, 50 to 70 minutes. Allow them to cool. Peel the beets and cut into ½-inch cubes.
In the meantime, toast the cumin seeds in a dry pan until fragrant, 30 to 45 seconds. In a spice grinder or a mortar and pestle, coarsely grind approximately 1 teaspoon of the cumin seeds and half whole. Add the whole toasted cumin seeds to the beets.
Toss the beets with the remaining 2 tablespoons olive oil, lemon juice, the remaining 1 teaspoon coarsely ground cumin, parsley, salt and pepper to taste. Sprinkle with pistachios and serve.
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