Resolutions don’t have to be synonymous with restraint, as this tangy beet salad, stunning herbed rice and easy apple tart from David Tanis show.
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In January after all the holiday gluttony (or even slightly sooner), I always want to pivot to something lighter. I often look to the Eastern Mediterranean for inspiration, counting on lots of bright flavors featuring spices, fresh herbs, lemon and olive oil.
Recipes: Beet Salad With Celery and Pomegranate | Herbed Rice in Chard Leaves
I craved a scarlet-red beet salad, modeled on one I tasted in Istanbul a few years ago, and a large plate of herb-flecked rice — the kind you might find in Turkish stuffed grape leaves. But, rather than roll individual dolmas, I opted for a less labor-intensive family size package, wrapped in chard leaves. For dessert? A flaky, honey-drizzled apple tart.
For the best beet salad, cook your own beets — simply boil or roast them any time you have a free moment, even a day or two ahead. Then, slip off the skins while the beets are still slightly warm. Slice them just before you make the salad.
Bathe the beets in a simple vinaigrette with olive oil and citrus juice and zest, along with a little sumac or pomegranate molasses. To serve, toss with chopped celery and mint, then garnish with pomegranate seeds. It’s a feast for the eyes.
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