TIME: 40 - 60 MINUTES, SERVES: 4
Adapted from Simple by Yotam Ottolenghi
Beets are a crop we try to have available to our customers each week. They are sweet, earthy and powerful, and the tops are some of my favorite cooking greens as well. They are delicious paired with tangy, rich, and slightly bitter flavors (think goat cheese, radicchio, lemon…) There are many ways to prepare beets—my absolute favorite is roasting. For this reason, we like harvesting the medium-sized roots—those which can be quartered and transformed into beautiful, caramelized wedges with just a blast of high heat, a little oil and salt. I roast multiple pans at a time and keep them in the fridge to marinate and eat over salads throughout the week. Feel free to double this recipe—it’s even better served cold the next day.
2+ lbs. beets, washed, trimmed and quartered. For larger beets, chop into similar-sized chunks
2 tbls. olive oil
2 tsp. cumin seed
1/2 preserved lemon, skin and flesh finely chopped
2+ tbls. lemon juice
1 tbls. tahini
1/2 c. Greek yogurt
High quality olive oil, for garnish
1/2 c. walnuts (opt.)
1/2 c. dill or parsley (opt.)
Sumac, for garnish (opt.)
Salt & fresh ground black pepper, to taste
Preheat oven to 400°F
Toss beets with oil, salt and pepper. Spread in a single layer on a baking sheet and roast for 30 - 40 minutes, depending on size, until tender.
Toast cumin seeds in a small, heavy bottom skillet, stirring to avoid burning.
When the beets are slightly cooled, toss them with the cumin seeds, preserved lemon, 1 tbls. of lemon juice, 1/4 c. of herbs (if using) and optional walnuts. Then transfer to a serving platter.
Mix tahini into the yogurt with the remaining 1 tbls. lemon juice and salt, to taste. Dot this over the beets in 4 - 5 places and stir slightly (fully mixing together will create a pink, potato salad-esque mess).
Sprinkle with remaining herbs and optional sumac, and drizzle with olive oil.