Stuffed Beets with Silan (Date Syrup)
Recipe contributed by Aliza Grayevsky Somech, who created it for a workshop hosted by EatWith and Bishulim San Francisco. Photo by Sara M. Park and styling by Selina S. Lee.
- 8 medium-sized beets
- 2½ cups fine bulgur wheat
- 1 cup dried cranberries
- 1 packet chestnuts, coarsely chopped
- Salt and pepper
- Silan Sauce
- 1½ cups silan (date syrup, available in Middle Eastern/kosher markets on online)
- 3 cups water
- 1 teaspoon turmeric powder
- Salt and pepper, to taste
- To Serve
- Olive oil, for drizzling
- Sprouts or microgreens, to garnish
- Preheat the oven to 400 degrees. Arrange the beets in a baking pan and roast for 1 to 2 hours (depending on the size of the beets) until fork tender. Remove from the oven and cool. Peel the beets and scoop out the insides with a spoon, to make them hollow. (To avoid waste, set aside the beet centers and use them in a salad. You can dress the chopped beets with 2 tablespoons vinegar, 1 crushed garlic clove and 2 tablespoons balsamic vinegar.)
- Soak the bulgur in warm water for half an hour, drain and then rinse thoroughly until the water that runs through the grains remains clear. In a large bowl, mix the bulgur, cranberries and chopped chestnuts. Season with salt and pepper. Fill the beets with the bulgur mixture.
- Preheat the oven to 350 degrees. In a deep, ovenproof casserole, combine silan, water, turmeric, salt and pepper. Place the filled beets in the dish. Bake for 30 to 40 minutes, spooning sauce over the beets every 10 minutes, so that they do not become too dry.
- To serve, pour a little yogurt into a serving bowl, place the roasted stuffed beets on top and decorate with sprouts or microgreens.