My stomach is grumbling quite loudly as I am typing this.  It’s the first day of Ramadan and I am fasting.  It’s going to be almost impossible for me to survive this month.  I am feeling the pangs already.  I stocked up on some posts because cooking is going to be hard for me this month, especially since sunset is around 8:15pm.  It’s also difficult for me because my husband is not fasting with me.  His schedule is too busy and he has to study.  I won’t complain much because complaining totally negates the essence of Ramadan.  Cheers to solo fasting!

I hope my husband’s parents didn’t read the line about him not fasting (I’m pretty sure they won’t), they might get upset with him.  Oh well, I guess I can be *evil.*  My parents, on the other hand would not mind.  We try our best to fast, even if we don’t complete the 30 days.

I mentioned I stocked up on posts.  This first one is a roasted beet and carrot dish.  I love beets and love them even more when they are miniature and multicolored.  The Kingston farmer’s market yielded some gorgeous produce this summer.  The taste is incredible, out of this world fresh and full of flavor.  My favorite vendors and Okee Farms and Patchwork Gardens.  I adore their stands and their produce.  Everything is so honest and pure.

I also picked up some basil at the market.  I was at another stall ready to buy some basil, but a fellow shopper yielded me to Pathwork Gardens.  A lady and stroller approached me in a very incognito manner and quietly whispered to me, “Put this basil down and go to Pathwork Gardens, their basil is the best ever.”  Taking her cue, I sneakily put my bunch of basil back on the table and headed over to Patchwork gardens.  I smelled the basil before I saw it, so very fragrant.  I picked it up and thanked the stroller mommy for her help.  She was right and next time if I see someone picking up basil from anyone else, I might be inclined to do the same thing, minus the stroller of course.

I wanted to let the ingredients I have shine through.  Being Pakistani, it seems almost blasphemous to add only salt and pepper to a dish.  I kept it simple and resisted my urges to add more than necessary.  I coated the beets and carrots in olive oil and honey and roasted them.  The honey brought out their natural sweetness and slightly caramelized them.  I topped the beets and carrots with a simple basil and lemon dressing and tossed some toasted walnuts and sliced onion over top.  I must say this dish was truly divine and all the credit goes to the wonderful ingredients.

Honey Glazed & Roasted Beets and Carrots with a Lemon Basil Dressing

Serves 2-4

Ingredients

1 bunch baby beets (red, orange, zebra), about 6

1 bunch red carrots

2 tablespoons honey

1-2 tablespoons extra-virgin olive oil

salt and black pepper, to taste

1/4 cup toasted walnuts

1/4 of a red onion, sliced finely

some leaves of arugula and basil for garnish

for the dressing:

1 cup packed basil

1 clove of garlic

juice of 1 lemon

2 tablespoons sour cream

salt and black pepper, to taste

1/4 cup extra-virgin olive oil (the best you can get)

Method

Preheat your oven to 400 degrees.  Coat the beets and carrots with the honey, olive oil, salt, and pepper.  Place in a foil pouch on a baking tray and bake for 30-45 minutes, or until cooked.

Meanwhile, make the dressing by combining the basil, garlic, lemon juice, sour cream, salt, and pepper in a blender or food processor.  Pulse a few times and stream in the olive oil until it forms a dressing.  If it is thick stream in some water until it reaches the desired consistency.

Slice the beets and arrange on a platter.  I leave a little of the stem on for visual appeal.  I like to put a few leaves of arugula on the bottom as a bed.  Next, top with the red onions and walnuts.  Drizzle on the dressing and tear a few leaves of basil, as a garnish.

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