Alien Week 2955 – Wikelo’s Nine Tastes Contest

Grilled Root & Crisp Beet Medley

“A harmonious offering of texture and flavor, symbolizing prosperity and unity in Banu communal feasts.”

Inspiration in Banu Tradition

In Banu culture, food is more than sustenance—it is a ritual of togetherness, trade, and the celebration of diversity. Their cuisine is defined by eclectic combinations of textures and tastes, reflecting the Banu’s mercantile nature and their practice of incorporating elements from various cultures. Meals are shared communally, with large platters designed to encourage conversation, negotiation, and fellowship.

This dish—a medley of grilled root vegetables and crisp beets—pays homage to the Banu’s fondness for combining hearty staples (representing stability and prosperity) with vibrant, refreshing elements that symbolize openness to new experiences and ideas. The roots, caramelized over a flame, echo the Banu’s traditional method of cooking over communal fires during market gatherings. The beets, with their deep crimson hue, evoke the rich tapestries of Banu marketplaces, while their natural sweetness contrasts beautifully with the earthy roots, embodying the Banu love of layered, surprising flavors.

The plating is intentional: vegetables arranged in symmetrical patterns represent the Banu belief in balance and mutual respect during trade.

Ingredients

3 medium sunchokes (or substitute with small potatoes or Jerusalem artichokes) [Crunchy] 3 medium beets (preferably of varied colors if available) [Sweet] 2 tbsp Banu-style aromatic oil (e.g. sesame or nut oil with star anise infusion) [Savory] 1 tbsp honey or local sweet syrup [Sweet] 1 tbsp rice wine vinegar or citrus vinegar [Pungent/Acidic] 1 tsp ground black pepper [Pungent/Spicy] ½ tsp sea salt [Salty] Fresh herb garnish: sprigs of parsley, coriander, or a sprinkle of microgreens [Bitter]

Preparation

Prepare the vegetables: Scrub the sunchokes and beets well. Leave skins on (a nod to Banu philosophy of minimizing waste and honoring the whole ingredient). Slice sunchokes into 1 cm rounds. Quarter the beets into wedges. Marinate: Toss the sunchokes and beets with aromatic oil, honey, vinegar, pepper, and salt. Let sit for 10-15 minutes to absorb flavor—symbolic of the Banu’s patience in trade and negotiation. Grill: Heat a grill or heavy skillet over medium-high heat. Grill sunchoke slices until golden with dark grill marks, turning once (about 3-4 minutes per side). Grill beet wedges until tender with light charring on the edges (about 5-6 minutes total). The slight charring is prized in Banu cuisine as it highlights the contrast of natural sugars and earthy tones. [HOT] Presentation: Arrange on a communal platter in alternating circles or radial patterns—roots and beets layered to reflect the interconnectedness of Banu souli (guilds) and trade partners. Drizzle remaining marinade over the dish. Scatter fresh herbs for a final touch of green, representing renewal and the prosperity of successful deals.

Flavors & Symbolism

Sweet + earthy: The sweetness of the beets and honey mirror the unexpected rewards of fair trade and open-minded exchanges. Charred + tender: Grilling imparts layers of complexity, much like the layered relationships between Banu and their trading partners. Colorful and balanced plating: Encourages diners to share and appreciate both individual components and their unity—reflecting the Banu philosophy that strength lies in community.

Serving Tip

Serve on a large platter at the center of the table. Let everyone reach in with shared utensils—a true Banu dining experience. Pair with citrusy seaweed carpaccio or a zesty clam and mango ceviche to complete the feast.