|2 servings||calories per servings 457|
This pilaf perfectly balances the sweetness of roasted golden beets with the nuttiness of the walnuts and the brightness of fresh dill. The fresh green beans are blanched then dressed in a simple cider vinegar dressing, allowing their crisp sweetness to shine.
Please read entire recipe before beginning.
Peel and ½” dice carrots, and ½” dice celery. Peel and cut the beet in quarters lengthwise, 1” pieces(this instruction will be heavily dependent on the size of beets sourced) then cut the halves into ¼” thick slices. Peel and mince the shallots, add 1 teaspoon of the minced shallot into the jar with cider vinegar and reserve for making green bean dressing. Roughly chop the walnuts and dill sprigs.
Heat a medium size sauce pot over med-low heat, add the remaining oil then beets, cook for 1-2 minutes while stirring, then add shallot, carrot, and celery. Cook these vegetables for 2-3 minutes then add the buckwheat, a ½ tsp of Peachdish salt and butter. Cook for 2-3 minutes while stirring continuously, then add 1 ½ cups of water and adjust heat to high. When the water begins to simmer turn the heat to low and cover. Cook for 8-10 minutes or until all the liquid is absorbed. While this is cooking proceed to the next step.
Fill a small saucepot 2/3 full of water, add a pinch of salt and place on high heat. Remove the stems from the green beans; when the water begins to boil drop them in the water. Cook for 1-2 minutes then remove the green beans and submerge them in ice water. This process locks in the flavor, texture, and bright green color of the green beans. (blanching and shocking would be a great blog post)
To make the green bean dressing: Add olive oil and ¼ tsp PeachDish salt to the vinegar shallot jar. Replace lid snuggly, then shake well to combine. Drain the beans, dry them, and toss in dressing.
When the buckwheat is cooked remove from the heat and leave covered. Remove the green beans from the ice water.
Taste pilaf and adjust seasoning. Serve with dressed green beans, top the dish with chopped walnuts and dill. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...