Life In January: Beet Harvest

Beet Salad, Beet Bread, Smoked Paprika and Mayo Grilled Chicken

The weather has been so hot that, I have thought of temporarily relocating to a country that currently has winter season. But, that’s just a wishful thought, I never thought:-)

The days are longer and nights are shorter, I have been neglecting my garden lately, partly due to the heatwave. My plan is to harvest everything I can now, that also doesn’t regrow. Then resume again when the weather is kinder to my skin temperature,

Starting off with beetroot. It is the easiest plant to grow, I have not struggled with it as much as I did with other plants, such as lettuce, peas and potatoes. There are many things you can make with beet to reap what you sowed and its nutrients, such as smoothies, salads, roasts, and more. Today I thought I should experiment with making a beet and buttermilk bread. I honestly did not know what to expect as the end result and I must say that; I’m very much pleased with it. And can’t wait to experiment more using more healthier flours.

Let’s start off with Beet and Pumpkin Bulgur Wheat Salad.

You will need the following ingredients (forgive me, I did not measure):

Beet and Pumpkin Bulgur Wheat Salad.

Bulgur Wheat

Pumpkin

Beetroot

Mediterranean Cucumber

Rosa Tomatoes

Red Onion

Red Pepper

Herbs (optional)

Za’ater

Olive Oil

Dressing:

Olive Oil

Lemon Juice

Salad Vinegar

Salt and Pepper

Honey

METHOD

Preheat oven to 200℃.
Peel, chop the pumpkin and beetroot into small bite sizes.
Place in a baking pan (separately).
Drizzle olive oil and season with salt and pepper. Sprinkle za’atar on the beetroot and little brown sugar on the pumpkin. Toss.
Bake for 30 minutes or until the vegetables are fork tender.

Smoked Paprika and Mayo Grilled Chicken

2 Quarter Chicken Legs (free range)

Salt

Olive Oil

Mayo Paste

2 – 3 Teaspoons Mayonnaise

1 Tomato Sauce Sachet

2 Teaspoons Smoked Paprika

Juice of Half Lemon (small)

1 Teaspoon Aleppo Pepper

Salt and Pepper

2/3 Teaspoon Onion Powder

METHOD

Mix all the mayo paste ingredients.
Slightly season the chicken and drizzle olive oil.
Marinate the chicken (but leave a small amount of the paste for later) for 30 minutes.
Preheat oven to 250℃.
Grill for 20 minutes. Take it out of the oven, and baste with the remaining paste.
Put the chicken back in the oven, reduce the heat to 180℃, grill for 10 more minutes.