Well folks, we are in the full swing of summer. I'm celebrating with lazy river tubing, stoop drinks and seeking out the closest air conditioned room. This month so far has been packed with park days, bike rides and thanks to accidentally signing up for ClassPass, a newly discovered love of FlyWheel and sunrise yoga.
When it comes to working out, I'm a creature of habit. I wake up every morning at 5 a.m., run or bike until 5:45 a.m., lift light weights for a bit, then upwards and onwards with coffee in hand. That routine got shaken up by an ad I saw for ClassPass promoting four classes for $4. I fell for it hook, line and sinker. So enamored was I with ClassPass - so blissful from my sunrise vinyasa flows - that I also totally forgot to end by account after the four class promo ended.
I suppose it was a happy mistake because I've been digging the mix-up to my schedule. Physically, I can tell a difference from working out new muscles, which I'm loving. Socially, I've been able to check out new classes bright and early with friends. And mentally, the classes have been awesome in allowing me to think about nothing other than how bad my legs are shaking, for example, in barre class.
All this mind body wellness pairs perfectly with the bountiful hauls of fresh veggies I've been getting from Lancaster Farm Fresh. Just look at those beautiful beets! I cook with beets a lot, but in the spirit of mixing things up, I wanted to take classic roasted beets but try a new way of preparing them. Et voila - pistachio dukkah-roasted beets. Beets tossed generously with olive oil, aromatic herbs and crunchy chopped pistachios. dukkah is a staple herb and nut mixture hailing from Egypt, typically served as a dip for warm bread or as a coating for meats and fish. From here on out, it's something I'll be tossing a lot more roasted veggies in.
There are a lot of things I love about this recipe - the way the flavors come together, the colors of the beets (the more colorful, the better!), the way the briny feta compliments the bright herbs. I know nobody likes to blast their oven when it's 95 degrees out, but I promise, for this recipe it's worth it. Plus, after your beets are roasted, the rest of the recipe is light and cool, which is just what summer days call for. Serve as a side dish to grilled chicken or salmon, and in true summer fashion, with a cold glass of rose.
pistachio dukkah-roasted beet and feta salad
serves 2 as a side dish
what you'll need:
1 pound beets
4 tbsp extra virgin olive oil
1/2 tsp kosher salt
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp ground black pepper
1/2 cup fresh mint, chopped
1/4 cup fresh parsley, chopped
1/4 cup feta, crumbled
1 tbsp sesame seeds
1/4 cup pistachios, chopped
what you'll do:
- Preheat oven to 350 degrees Fahrenheit. Prepare beets by removing leaves, rinsing and removing skin with vegetable peeler. Cut into 1 inch chunks. Place beets in bowl and toss with 3 tbsp extra virgin olive oil, kosher salt, cumin, coriander and black pepper. Mix until each beet piece is coated with oil and spice blend.
- Pour coated beets into glass baking dish and place in oven. Roast for 25 minutes. Remove from oven and carefully toss with spoon, then roast for 10 more minutes. Remove from oven and let cool.
- Pour beets into large mixing bowl. Toss with mint, parsley, feta, sesame seeds and pistachios. Drizzle remaining 1 tbsp extra virgin olive oil over beet mixture and serve immediately.