The Big Table – Tiffany Madeb Lee
She adapted beets to her style of Algerian cooking. There are no beets in Akgeria.
8 beets, scrubbed, root ends trimmed but not removed, greens reserved.
4 carrots, scrubbed and cut into 1-inch pieces
6 tbs. olive oil
1 tsb. ground cumin
½ tsb. smoked paprika
4 garlic cloves, cut in thin slivers
2 tbs. fresh lemon juice
Kosher salt and fresh black pepper
½ cup crumbled cheese, such as aged goat cheese or feta
Place beets and carrots in a bowl. Combine the ¼ cup olive oil, the cumin, and paprika and pour over the vegetables. Cover and refrigerate overnight.
Heat over to 450F and let the beets and carrots get to room temperature.
Drain beets and carrots and put on a baking sheet and roast until tender, 20 to 30 minutes.
Separate the carrots from the beets, when carrots are tender.
Test the beets to see if they are tender. If not, cook until they are.
While the vegetables are roasting prepare the beet greens by removing the stems and cutting them into ½ inch ribbons. Toss them in olive oil.
Warm the remaining oil in a skillet and add the garlic, and cook until golden, about 2 or 3 minutes. Add the greens, increase the heat, and cook, stirring frequently, until the greens are tender, about 5 minutes. Remove from heat and add the lemon juice, and season with salt and pepper.
When the beets are cool enough to handle, skin them, cut them in half and place them, along with the carrots, in the center of a platter.
Arrange the greens in a rign around the vegetables and sprinkle on the cheese.