So I was here today, lazy AF and starving like a lion. I really should go through my pantry and my fridge. Finish up some stuff before I move… or before the stuff moves out on its own. Note to self: stop buying random food because it looks interesting/strange/different/never seen before/pretty label/pink!
So, ya, anyway, to give some credit to the lazy me, pantry and fridge ARE packed with random ingredients, I do, however, really know what’s in there: a little dysfunction of mine. So a quick check in my mind and bam! It hit me: I still have those beets, you know the pink stuff.
So here a recipe with 4 ingredients (give or take) and 2 of them will make you go yuuuuk, but really trust me, the flavors balance each other perfectly, hiding the bads and highlighting the goods, having each other back; so really best friends, a skillet party.
You know what I don’t like about beets, that back-flavor of dirt. Do you know who is beets best friend? Anchovies! Their saltiness and umami will just make their gorgeous pink sweetness shine, and they, the anchovies, will just hide undetected, like any great right-wing gal on a fun night out.
So here it goes
- ½ cup bulgur
- 1 cup water
- 1 tsp salt
- 1 Tbsp anchovy paste or the equivalent in anchovy fillets (top quality here gents or it will smell like ... well ... ehm ....)
- 1 big garlic clove, peeled and cut in half
- 2 Tbsp of extra virgin olive oil
- 1 Tbsp butter
- 1 lb cooked beets (you can find them in at the store cooked peeled and ready to be chewed)
- 1 Tbsp chopped flat leaf parsley
- in a small pot mix bulgur with the water and the salt and cook according to the package (12 mins)
- In a large skillet drop the anchovies, the garlic, the oil, the butter and let it go on low heat for a few minutes, till the butter is melted and the anchovies have almost disappeared. You should be smelling the garlic getting fragrant
- In the meantime, cut the beets into small cubes
- when the oil and butter mix is nice and fragrant turn up the heat a little and add the beets twisting and turning them, covering them with the lovely dressing we have just prepared
- When Mr. Bulgur is cooked, add it to the beets and let it simmer in the pink juices a little.
- Finish with some nice parsley
- Have it warm, not hot. It is nice and sweet. The beets have lost their earthy flavor and are super sweet. If you did it right, I dare you tasting the anchovies.