Doctor's Review: Medicine on the Move

October 19, 2017

© Ryan Szulc

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Rosemary Peanuts and Beets with Lemon and Thyme

From Liba Falafel in San Francisco, California

Truck owner Gail Lillian named her San Francisco truck LIBA because it means “love.” In fact, printed on the side of the truck itself, she tells you to “Let your falafel affair begin.”

But let’s not even involve chickpeas at all. Let’s do one of LIBA’s simplest and most delicious dishes. You can eat these beets on their own, but Lillian says they’re more of a dressing to put on a salad or falafels. However you eat them, they’re guaranteed to love you back!


Rosemary peanuts
3 tbsp. (45 ml) fresh rosemary leaves
2 tbsp. (30 ml) sugar
2 c. (500 ml) salted roasted peanuts


Beets with lemon and thyme
3 lb. (1.5 kg) beets, trimmed
Zest of 1 lemon
Leaves from 1 bunch fresh lemon thyme or regular thyme, coarsely chopped
Salt


For the rosemary peanuts, finely chop rosemary. In a medium saucepan, combine rosemary and sugar. Add water until mixture has the consistency of wet sand. Simmer over low heat until sugar is dissolved and liquid is just starting to turn beige. Turn off heat. Add peanuts and stir rapidly until syrup coats nuts evenly. Cool peanuts in pan to allow syrup to harden.

For the beets, boil unpeeled beets until a fork penetrates easily, 30 minutes to 1 hour, depending on size. Drain beets, then cool under cold water. Refrigerate for at least 2 hours.

Wearing rubber gloves, slip skins off beets. Using a mandoline with a julienne blade, or a sharp knife, julienne beets. In a bowl, toss beets with rosemary peanuts, lemon zest, thyme, and salt to taste. Serves 4.


From: Eat St.: Recipes from the Tastiest, Messiest and Most Irresistible Food Trucks by James Cunningham. Copyright Paperny Publishing Inc., 2013. Reprinted by permission of Penguin Group (Canada), a division of Pearson Canada Inc.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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