overkill.

maybe making everything (and adding tofu feta, ann gentry's cashew cheese, strawberry lemonade and vanilla-scented strawberries and figs with ladyfingers and soyatoo! of course) on the list for the turkish weekend buffet brunch (for three adults and two children — the nine-year old was mildly horrified, but remained polite) was overkill. ah, it was fun anyway. the highlight, for mom, the vip, was inspired by the "trio of reds" salad that evan kleiman, host of kcrw's "good food," mentioned during last week's show. i bought the beets from my favorite farm at the market on saturday and they were super small (read: super sweet). this salad is incredibly easy and goes well with the other "turkish delights" we enjoyed. (sorry, camera still broken, so no photo. wah.)

trio of reds salad
3 bunches roasted beets, sliced in wedges
3 red heirloom tomatoes, sliced in wedges
1/2 red onion, sliced lengthwise
1/4 tsp. pomegranate molasses
1/8 tsp. cumin
1/8 tsp. sea salt

mix all ingredients together at least one hour before serving. serve at room temperature.

serves four.

in my quest for all things turkish, i discovered an excellent turkish food blog you might enjoy.