For a week this summer we had the honor of hosting my niece, who visited all the way from Los Angeles. Since we decided it would be best if we met halfway to pick her up, we also scoured the internets for a delicious place to stop and grab a bite. We found a place that offered "Farmer's Market" bowls that were a variety of organic, locally grown mixed veggies.
My niece overlooking Fisherman's Wharf
It was good. But it was essentially steamed veggies and a bit of mashed potato. I really liked the presentation of it, but it was lacking something and after a few weeks, I finally figured out what it was: sauce. So here's my tastier, upgraded version of the Farmer's Market bowl.
You'll need, for each person:
1 beet, washed and ends cut off
1 large red potato, washed
1 small bunch (about 3 stalks) of baby broccoli
1 batch of tahini sauce.
Steam the beet(s) and the potato(es) in seperate containers for about 40 minutes, or until soft when pricked with a fork.
Place the broccoli into one of the steaming pans (on top of which ever vegetable is already in there) cover and cook about 2 more minutes.
Remove the beet(s) from the pan with tongs and run under cold water. The skin should slip off easily. Place back in the hot water while you deal with your potatoes.
Mash the potato with a teaspoon of butter, until soft and mixed. (I like to leave the skin on potatoes, but that's a personal decision).
Then place the potatoes, the beets and the broccoli in a bowl and top with tahini. Enjoy!