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Lunchbreak: Beet muhammara

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Chef Sandra Holl

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

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:

Taste America


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)

Beet Muhammara
Yield: 2 quarts

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

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