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Rosemary Peanuts and Beets with Lemon and Thyme

Recipe from: Liba Falafel

For a personalized falafel sandwich, Eat St. heads to Liba Falafel, a mobile food truck, with a built in condiment bar, in San Francisco, California.

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Rosemary Peanuts:
2 cups roasted, salted peanuts
1/8 cup sugar
3 tablespoons fresh rosemary

Finely chop rosemary and add with sugar to saucepan.  Add enough water to make wet sand texture.  Simmer on low heat until mixture is just starting to turn beige.  Turn off heat. Add peanuts to saucepan and stir rapidly until syrup coats peanuts evenly.  Cool peanuts before serving to allow the syrup to harden.


Beets with Lemon and Thyme:
3 pounds loose beets
Zest of 1 lemon
1 bunch fresh lemon thyme, or regular thyme, picked and roughly chopped
Salt

Boil beets, skin on, until fork penetrates easily.  Cool beets under cold water, and refrigerate for at least 2 hours.  Slip peel off beets using gloves or kitchen towel.  Using a mandoline with a julienne attachment, or slicing by hand, cut beets to desired shape/size.  Add lemon zest, thyme, and salt to taste.

Yield: 4 servings