Shepherd’s Pie, at 18 Central St. in Rockport, gives us a simple yet exceptionally tasty beet salad. Easy to make, it goes well with just about any dish. You’ll find it on the menu as Cool Beet Salad and it consists of hummus, grapefruit, tahini, sesame seeds, scallions and, of course, beets.

According to Mark Senders, head chef at Shepherd’s Pie, this salad is perfect for the season.

“We have the citrus coming into the season and the beets being a root vegetable that are readily available,” said Senders. “The hummus with the sesame oil and the citrus really accentuates the beets. It’s a perfect salad for the holidays.”

This recipe serves four to six people.

Cool Beet Salad

Roasted Beets:

4 to 6 beets, washed and peeled
1 Garlic Clove
Olive Oil
White Wine
Herb assortment

Place in a roasting pan and add olive oil to coat, a splash of white wine, crushed clove garlic, herbs of your choice and salt and pepper.

Cover and put in a 325 F oven for three to four hours.

Hummus:

Prepared Tahini
2 8-ounce cans Garbanzo Beans
Zest and juice of two Seville Oranges
Zest and juice of two Lemons
4 cloves of Garlic
1 tsp. toasted Cumin
Sesame oil
Salt and pepper to taste

1. Heat the garbanzo beans over medium heat until hot.
2. Strain and save liquid.
3. In a food processor add beans, zest, garlic and cumin.
4. Process adding Tahini and sesame oil until smooth. Use reserved liquid from beans, if necessary.
5. Add salt and pepper to taste and set aside.

To prepare salad: 

1. Slice or cube beets.
2. Peel and cut out grapefruit sections taking care to not use any skin. A jar of prepared grapefruit sections works well, too.
3. Line a bowl or plate with four to five grapefruit sections.
4. Place beets in center.
5. Top with a Tbs. prepared Hummus.
6. Chop scallions and sprinkle over top.
7. Sprinkle with sesame seeds.

2013 Holiday Cooking Tips:

• Whale’s Tooth Pub: Roasted Balsamic Onion with Gorgonzola and Hollandaise

• Salt Water Farm: Hot and Hearty Chicken and Dumpling Soup

• Shepherd’s Pie: Cool Beet Salad, lives up to its name

• Salt Water Farm: Roasted Delicata Squash in Brown Butter

• Hartstone Inn: Holiday cooking tips: Lobster and Vanilla Beurre Blanc Sauce

2012 Holiday Cooking Tips:

• Francine Bistro: Brussels Sprouts Salad

• Darby's Restaurant: Pan Seared Pork Tenderloin Medallions with Apricot Brandy Mushroom Sauce

• Delvino's: White Chocolate Candy Cane Martini

• Fresh: Fresh Pastitsio

• Park Street Grille: Braised Duck Adobo

• Graffam Bros. Seafood Market: Lobster Mac and Cheese

• Shepherd's Pie: Roasted Mussels with Cedar Leaf; Roasted Cauliflower with Rhode Island Sauce

• Chocolate Drop Candy Shoppe: Eggnog Milkshake and Chocolate Peppermint Sundae