Written by on February 26, 2021

Feed The Resistance: February 26, 2021

Roasted Beets with Sage & Dukkah Spices are paired with “Murder Hornet” Pale Ale from Ale Asylum’s “Apocalypse Bingo” series.

In honor of Black History Month, I wanted to cook something from Marcus Samuelsson’s new book, “The Rise.”  In the book, he highlights black people working in the food industry and features recipes inspired by those people.  Of course there are several chefs that are highlighted, but he digs beyond the obvious, and also talks about a food justice advocate in San Francisco, a publisher and podcaster in Atlanta, and the recipe that I prepared was from the chapter about Toni Tipton-Martin, an author in Baltimore, who was the first African American food editor of a major daily newspaper.

This recipe comes together very simply – the beets are roasted in the oven for 40-50 minutes.  While the beets are roasting, you make the dukkah – a combination of toasted coriander, cumin and sesame seeds with coarsely ground cashews and pistachios and a little salt.  When the beets come out of the oven (let them cool) – they are mixed with a little bit of the dukkah, some olive oil, lime juice, red onion and sage.  A little more dukkah and fresh sage tops the dish when you serve it up!

Marcus Samuelsson was recently a guest on The Today Show, cooking and talking about the Black Business Matters matching fund, an organization that is helping black-owned businesses across the country as they work to survive during the pandemic.  You can check out what he cooked on Today, and watch the video here.

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