{"id":5959,"date":"2022-12-27T10:30:00","date_gmt":"2022-12-27T15:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=5959"},"modified":"2022-12-27T16:26:38","modified_gmt":"2022-12-27T21:26:38","slug":"puree-of-beets-with-roasted-carrots-and-dukkah-duqqa","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/puree-of-beets-with-roasted-carrots-and-dukkah-duqqa\/","title":{"rendered":"Pur\u00e9e of Beets with Roasted Carrots and Dukkah (Duqqa)"},"content":{"rendered":"\n

A Glorious Combination of Color, Texture, and Flavors. <\/h2>\n\n\n

Well, there are a few things going on here that warrant an explanation. I\u2019ll start with the dukkah first. It\u2019s an Egyptian nut, seed, and herb blend that\u2019s been around a very long time. It\u2019s used as a dip for flatbreads, amongst other things. I love it and come up with my own blends, depending on how I\u2019m using it. I wanted it for this dish because I felt some crunch and extra depth of flavor was needed.<\/p>\n\n\n

\"\"\/<\/figure>\n\n\n

I included coriander, cumin, and celery seeds, toasted hazelnuts, pine nuts, nigella seeds, toasted sesame seeds, dried oregano, turmeric, smoked paprika, sumac, and salt. You can add other nuts, seeds, and flavorings, but this is what I did this time around. It commonly contains toasted nuts, coriander and cumin, but varies widely in specific amounts and other additions.\u00a0After briefly pulsing a couple of times in the food processor, the texture should remain chunky. You don’t want it finely ground.<\/p>\n\n\n

\"Mixed<\/figure>\n\n\n

I then roasted some beets and made a pur\u00e9e by adding tahini and lemon juice. A few ice cubes thrown into the processor made for a really beautiful consistency and the lemon juice sparked up the flavor of the roasted beets.<\/p>\n\n\n

I tried a technique that was new to me for roasting the carrots. After tossing them with olive oil, a little garam masala, salt and pepper, I added a tablespoon of cornstarch before roasting them at 425\u00b0. <\/p>\n\n\n

The cornstarch created a crispy crust on the outside of the carrots. I will use this technique again when I want my roasted veggies to have a nice crispiness.\u00a0<\/p>\n\n\n

\"\"\/<\/figure>\n\n\n

All of this came about because I had some extra beets and got to thinking about how I\u2019d like something creamy made with them. From there, this recipe came into being. Needless to say, I was thrilled with how it looked. Those colors and textures really speak to me. All it needed was a drizzle of roasted hazelnut oil to bring all the flavors together. I\u2019m a true believer that the appearance of our food directly contributes to our perception of its taste. This platter of food looked exciting. \u00a0<\/p>\n\n\n

\"Beet<\/figure>\n\n\n

And it was exciting to eat. I served flatbreads with it so that I could use pieces of it to scoop up some of the puree. The garam masala was the perfect spice for the carrots. It served to deepen their flavor and added a beautiful aroma to the overall dish. Then the dukkah was the icing on the cake. I served more of it on the side so that everyone could add as much as they liked to their own serving. Personally, I liked a lot on mine.<\/p>\n\t\t\n\t\t\t

\n\t\t\t\t\"Pur\u00e9e\t\t\t\t
\n\t \n\t \t\n \n <\/svg>\n\t Print\n\t <\/a>\n\t \t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t\n\t\t

Pur\u00e9e of Beets with Roasted Carrots and Dukkah (Duqqa)<\/h2>\n\t\t\t\t\t\t\tRecipe by Ren\u00e9e Robinson\n\t\t\t\t\t\n\t\t\tServings

4 – 6<\/p>servings\n\t\t\t

Crisply crusted roasted carrots sit on a pur\u00e9e of roasted beets and tahini. Dukkah, a nut, seed, and spice blend is sprinkled on top, along with roasted hazelnut oil. Gorgeous to look at and irresistible to eat.<\/p>\n

Keep the screen of your device on<\/p>\n\t\t\t

Ingredients<\/h3>\n \t\t\t
  • Dukkah (Duqqa)<\/strong><\/li>

  • 2 tablespoons 2 coriander seeds<\/p><\/li>

  • 1 teaspoon 1 cumin seeds<\/p><\/li>

  • 1 teaspoon 1 celery seeds<\/p><\/li>

  • 1\/4 cup 1\/4 (35g) chopped toasted hazelnuts<\/p><\/li>

  • 1\/4 cup 1\/4 (35g) toasted pine nuts<\/p><\/li>

  • 1 tablespoon 1 nigella seeds<\/p><\/li>

  • 1 1\/2 tablespoons 1 1\/2 toasted sesame seeds<\/p><\/li>

  • 1 1 heaping teaspoon dried oregano<\/p><\/li>

  • 1\/2 teaspoon 1\/2 ground turmeric<\/p><\/li>

  • 1\/2 teaspoon 1\/2 smoked paprika<\/p><\/li>

  • 1\/2 teaspoon 1\/2 sumac<\/p><\/li>

  • 1\/2 teaspoon 1\/2 Morton\u2019s kosher salt.<\/p><\/li>

  • Roasted Beet and Tahini Pur\u00e9e<\/strong><\/li>

  • 1 pound 1 beets, scrubbed and trimmed<\/p><\/li>

  • 1 tablespoon 1 olive oil<\/p><\/li>

  • 2 tablespoons 2 water<\/p><\/li>

  • 1\/2 cup 1\/2 tahini<\/p><\/li>

  • 3 tablespoons 3 fresh lemon juice<\/p><\/li>

  • 3 3 ice cubes<\/p><\/li>

  • Kosher salt<\/p><\/li>

  • Black pepper<\/p><\/li>

  • Roasted Carrots<\/strong><\/li>

  • 1 pound 1 carrots, peeled and sliced on the diagonal into 1 inch thick pieces<\/p><\/li>

  • 4 teaspoons 4 olive oil<\/p><\/li>

  • 1 teaspoon 1 garam masala<\/p><\/li>

  • 1\/2 teaspoon 1\/2 Morton\u2019s kosher salt<\/p><\/li>

  • Large pinch of black pepper<\/p><\/li>

  • 1 tablespoon 1 cornstarch<\/p><\/li>

  • Finishing<\/strong><\/li>

  • 1 tablespoon 1 roasted hazelnut oil<\/p><\/li>

  • Small handful flat leaf parsley<\/p><\/li><\/ul>\n\t\t\t

    Directions<\/h3>\n\t\t\t
    • Dukkah (Duqqa)<\/strong><\/li>
    • In a small skillet over medium heat, toast the coriander seeds, cumin seeds, and celery seeds until they\u2019re fragrant. Add the toasted seeds and all the remaining ingredients to the bowl of a food processor, fitted with the blade, and only pulse 3 or 4 times. You want the mixture to remain fairly chunky. Set aside. <\/li>
    • Roasted Beet and Tahini Pur\u00e9e<\/strong><\/li>
    • Preheat oven to 400\u00b0 with a rack in the center.<\/li>
    • Place the beets on a sheet of foil, drizzle with a tablespoon of olive oil, sprinkle with salt, and add 2 tablespoons of water. Wrap tightly in the foil, place on a baking sheet and roast for 1 hour and 10 minutes. Set aside and let cool until they\u2019re comfortable enough to handle. Using a paper towel, rub the skin off the beets.<\/li>
    • Add the beets, tahini, lemon juice, ice cubes, a generous pinch of salt and black pepper to a food processor fitted with the blade. Process for a full 3 minutes, scraping the sides of the bowl a couple of times. Taste for seasoning and set aside.<\/li>
    • Roasted Carrots<\/strong><\/li>
    • Increase the temperature in the oven to 425\u00b0. Place the sliced carrots into a large bowl. Add 4 teaspoons olive oil, the garam masala, salt, and pepper. Stir well, making sure each carrot it coated well. Stir in the cornstarch and mix very well. <\/li>
    • Place on a half sheet pan and roast for 25 minutes.<\/li>
    • Finishing<\/strong><\/li>
    • Spoon the Roasted Beet Tahini Pur\u00e9e onto a platter. Top it with the Roasted Carrots, drizzle with the hazelnut oil, scatter with parsley leaves, and sprinkle on as much of the Dukkah as you\u2019d like. Enjoy!<\/li><\/ul>\n\t\n