Beets, Greens and Bulgur with Tahini Sauce
Serves 6 as main dish
2 lb beets, with greens (about 8 beets)
Freshly ground black pepper
1 recipe Bulgur Pilaf
4 green onions, chopped, including most of the greens (added to Bulgur)
2 tbsp toasted sesame tahini
3 tbsp light-colored miso
3 tbsp freshly squeezed lemon juice
1 large clove garlic, minced
pinch cayenne pepper
1/3 cup hot water
- Trim the greens from the beets, leaving ½ inch on the beets. Set greens aside. Rinse beets and steam or boil in a saucepan for 25 minutes or until a knife goes easily through. When done, remove and set aside.
- Meanwhile, prepare one recipe Bulgur Pilaf, cooking the green onions briefly in the butter. You can wait until the beets are about half done to start cooking the Bulgur.
- In a small bowl, combine the miso and tahini, add the lemon juice and mix. Add the hot water slowly, mixing with a whisk. Mix in the garlic and cayenne and set aside.
- Wash the beet greens, removing the tough stems. Tear the leaves into pieces, but do not dry. Pile the leaves into a saucepan (you can use the beet pot after they are done). Cover and cook over medium heat for 5 minutes until wilted. Drain in a colander, pressing the water out as much as possible. Keep warm, if necessary.
- When the beets have cooled enough to handle, trim the tips and stems and slip off the skins. Slice in ¼ inch/0.5 cm rounds.
- Arrange the Bulgur on a platter, distribute the beets and greens around the sides. Spoon the sauce over the whole thing. Add additional minced green onions, if desired, and serve warm or at room temperature.
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