Sumac is tart and aromatic, with pine, woodsy and citrus notes. Used in savory dishes in the Mid-East and North Africa.
Beets sumac is delicious either as a side dish or as a salad.
Trim stems from beets and cut into quarters. Blanche in medium pot of boiling water 4 - 5 minutes, or until barely tender. Drain and rinse under cold water. Set aside.
In a small, heavy skillet over medium-high heat, toast the white sesame seeds until golden brown (don't toast the black sesame seeds). Place in a bowl.
To seeds, add beets, yogurt, onion, sumac and thyme; toss together until well-mixed.
Arrange 2 - 3 lettuce leaves on each plate and mound beet salad equally onto leaves. Add salt and pepper to taste.
About 4 servings