Made throughout the Balkans, into Russia and Turkey, this is essentially a chopped vegetable—it can be almost anything—combined with a strong version of Tarator (page 600). It can be eaten alone or used as a spread or as a dip for pita. Most people let it sit for a few hours before serving, which allows the garlic to mellow and the flavors to marry. This isn’t a bad idea, but if you’re in a hurry, plunge right in. Other vegetables you can prepare this way: eggplant (roasted or quickly boiled, as in Eggplant Salad with Mustard-Miso Dressing, page 185); red beans, cooked until tender; green beans; spinach or other greens.

　　

Ingredients

makes 6 or more servings

　　1 cup walnuts, toasted

　　2 garlic cloves, peeled

　　1 onion, peeled and quartered

　　1 teaspoon cayenne

　　1/2 teaspoon ground coriander

　　2 tablespoons red wine vinegar

　　Salt to taste

　　1 1/2 pounds cooked beets, finely chopped

　　

Step 1

Place the walnuts, garlic, onion, cayenne, coriander, and vinegar in a food processor. Process until the mixture is smooth, adding a little water if necessary to achieve the consistency of a thick sauce. Taste and season with salt.

　　

Step 2

Thoroughly stir the beets and walnut sauce together and serve with pita or other bread or cover and refrigerate for up to a day.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.