Mezze Recipes

Mezze

Introduction

Eating the mezze way is often the way i like to entertain.it is relaxing and casual.it also does not have to be lavish.it can be as a bowl of olives,labneh,vegetable crudites and fresh bread.as long as you keep in mind to have a variety of tastes and textures.you have it right.
Mezze comes from the Persian word " maza"meaning "to taste or savor"the people of Mediterranean share a lot and the tradition of eating small portion of many foods leisurely with guests is one that has stood the test of time .

Beetroot and purslane salad with citrus dressing

roasting the beetroot brings out their natural sweetness.i like to accentuate their color by adding purslane leaves and slivers of orange rind


Cook Time 

Prep time: 20 min

Cook time: 1 hour 30 min

Ready in: 1 hour 50 min

Yields: serves 4-6

Ingredients

• 6 nos medium beetroot
• 4 tbs red vinegar
• 1/2 orange juice and zest
• 1 clove garlic
• 1 tbs sugar
• little sea salt
• 4 tbs extra virgin olive oil
• 1 large handful purslane leaves
• orange slivers to garnish

Preparations

1. preheat the oven 200 c.
2. trim the long stalks of the beets and wash and dry well .
3. rub them all over with olive oil and wrap each beet individually with foil.
4. place on a baking pan and roast for approximately 1 and 1/2 hours .remove and unwrap.
5. cool completely.peel the beetroot and slice in to wedges(gloves recommended here )set a side to prepare the dressing.
6. to make the dressing ,place the vinegar ,orange zest and juice,garlic,salt ,olive oil and sugar in to a bowl and whisk together well.
7. when ready to serve place the beetroot in individual small plates or one big platter,scatter on top the purslane leaves.
8. drizzle the dressing all over the salad .garnish with slivers of ornge rind.serve immediately.