This recipe is based on a loose description posted on Instagram about a month ago. No idea which ‘grammer I caged the idea from, but I suspect it was someone either Indian or Middle Eastern, given the direction this dish took. Or, I could have just had Zaatar and mustard oil on hand 🙂
Either way, this is a good little side – would be nice with some tangy goat cheese if you do dairy, and also goes nicely with the Vaguely Persian Crispy Rice I posted awhile back.
gluten-free, vegetarian, vegan, paleo
1 – 2 roasted and peeled beets, grated (about 1 cup)
2 Tbsp. roughly chopped garlic
1 tsp. yellow mustard seeds
1 tsp. black mustard seeds
1/2 tsp. dried oregano
1 Tbsp. ghee or your favorite fat
Zaatar for dusting
1 Tbsp. mustard oil
1/2 tsp. cayenne or red pepper flakes
Heat the oil and ghee over medium-high heat. Add the mustard seeds & oregano and cook, stirring, until fragrant and just beginning to pop. Add the garlic and stir to combine.
Add the beets and flatten to cover the bottom of the pan. Hit with salt and pepper. Let crisp up a bit before stirring – or, let form a cake on the bottom of the pan and flip in wedges (or altogether if you’ve got that kind of skill).
Let brown on the other side, too.
Dust with Zaatar before serving.
Serves 2 – 3 as a light side