Roasted Beets with Tahini Yogurt and Preserved Lemons
This dish is also great for making ahead. Just store everything in the frig and add the dill and yogurt sauce just before serving.
Roasted Beets with Yogurt and Preserved Lemon
Adapted from Ottolenghi Simple by Yotam Ottolenghi
Serves 4-6 as a side
Preheat oven to 450°F.
Scrub, trim ends, but leave unpeeled:
1kg (approx. 2lbs) beets
Group beets by size and wrap each group in foil. This makes it easier to remove beets as they finish roasting. Place the foil packet(s) on a baking sheet and roast for 30-60 minutes depending on size. Up to 2" diameter, about 30 minutes. From 2-3" diameter, about 45 minutes and for even larger beets 60 minutes or more. Test by inserting a paring or boning knife into beet. If it goes in smoothly, it's done.
While beets are roasting, prepare the yogurt/tahini sauce by whisking together in a small bowl:
1/2 cup/150g Greek-style yogurt
1 tablespoon tahini
Set aside.
When beets are done, remove from oven. When cool enough to handle, peel beets. Slice into rounds 1/4" thick. Place in a large mixing bowl and set aside.
In a small frying pan over medium heat, add and cook for about 3 minutes, or until seeds begin to pop:
2 tablespoons olive oil
1 1/2 teaspoons cumin seeds
Pour oil and seeds over the beets. Add to beets and mix together well:
1 small red onion, peeled, very thinly sliced (1 mounded cup/100g)
1 small preserved lemon, skin and flesh finely chopped, seeds discarded (1/4 cup/40g)
2 tablespoons lemon juice
1/2 cup/10g dill, roughly shredded
1 teaspoon salt
grind of black pepper
Transfer salad to a large serving plate and dot with yogurt sauce. You can stir a bit if desired, but ideally, you don't want all the sauce turning pink. Sprinkle on top:
1/4 cup/5g dill
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