Laffa's beets pictured on the left. photo by
Matt Barnard
My goal was to make one beet convert.
If just one person gave beets a try - and decided they weren’t half bad - I would feel my job as a food writer was done. The purple stained fingers from making multiple beet recipes on Sunday were worth it.
In addtion to making the recipes that were featured in the Scene section on Wednesday, I also sought expert advice on the subject.
Miranda Kaiser, owner of Laffa Medi-Eastern in Tulsa’s Brady District, shared her two cents on beets. Laffa has marinated beets on it’s mezze menu and they are one of my favorite things at the restaurant.
In Israel, beets and their green leafy tops are very popular, Kaiser said, due to the Eastern European influence.
Beets are also used to color pickled turnips which are served all over the region. They are often mixed with labneh or sweet citrus kind of flavors, she said.
And Kaiser said she is quite fond of them.
“I have been known to order a side of roast beets for dinner and another side for desert. That’s how much I like beets!!!” Kaiser said.
We were fortunate enough that Kaiser shared Laffa’s recipe for marinated beets. This recipe makes a good amount of marinade, she said.
Laffa’s Marinated Beets 1 tablespoon coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds, dry roasted and ground
1 cup red wine vinegar
¼ cup balsamic vinegar
2 tablespoons crushed garlic
¼ cup olive oil
4 tablespoons honey
½ teaspoon cinnamon
¼ cup lemon juice
1 tablespoon chopped mint
1 tablespoon chopped dill
Zest of 3 oranges
1 cup shaved fennel
1. Blend in blender.
2. Mix with cooked, diced beets.
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