Lunchbreak: Beet muhammara

Chef Sandra Holl

Floriole Cafe and Bakery
1220 W. Webster
Chicago
(773) 883-1313

http://www.floriole.com/

Event:
James Beard Foundation's 5th Annual Taste America
Friday, October 27
7:00 p.m.
Radisson Blu Aqua Hotel

**Event sold out**
To be added to the wait list:

https://www.jamesbeard.org/events/taste-america-chicago-dinner

Taste America

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Sur La Table Free In-store Cooking Demonstrations (with Stephanie Izard)

Saturday, October 28 from 10 am to 2 pm

Sur La Table (900 N. Michigan Ave)

https://www.jamesbeard.org/events/chicago-cooking-demo-izard

Beet Muhammara
Yield: 2 quarts

Ingredients
36 ounces raw beets, peeled and cubed (roughly 3 large sized beets)
2 cups toasted walnuts
3 garlic cloves, smashed
1/4 cup water
3/4 cup lemon juice (roughly the juice of 3 lemons)
1/4 cup pomegranate molasses
2 teaspoons salt
1 Tablespoon + 1.5 teaspoons ground cumin
1.5 teaspoons red chile flake
1.5 teaspoons smoked paprika
3/4 cup olive oil

Directions
With food processor running, drop in garlic cloves and let them chop. Toss everything else into the food processor, except for the olive oil, and blend until incorporated. Drizzle in the olive oil until thick and emulsified.

Recipe courtesy of Chef Sandra Holl, Floriole Bakery