Peachy the Magazine

Roasted Beets with Herbed Yogurt and Texas Dukkah

Featured in our Summer 2022 Food + Entertaining article, Gather & Explore, roasted beets with herbed yogurt and Texas dukkah is a delicious side or appetizer. Serve skillet flatbreads alongside.

Roasted Beets with Herbed Yogurt and Texas Dukkah
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Roasted Beets with Herbed Yogurt and Texas Dukkah

Course: Sides
Servings

6

servings

Ingredients

  • 3–5 medium-sized beets

  • Olive oil

  • Salt

  • Herbed yogurt and Texas dukkah, for serving (see recipes below)

  • For the Herbed Yogurt:

  • 1 cup Greek yogurt

  • 1 lemon, juice and zest

  • 1 bunch parsley

  • 1 bunch dill

  • 1 bunch cilantro

  • Salt

  • For the Texas Dukkah:

  • ½ cup pecans

  • 1⁄3 cup pumpkin seeds

  • 2 tablespoons sesame seeds

  • 1 tablespoon ancho chile powder

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 1 teaspoon ground black pepper

  • Salt

Directions

  • Preheat oven to 375 degrees.
  • Slice the tops off the beets and then cut them into halves or quarters, depending on their size. Lay them out on a roasting tray and season with olive oil and salt.
  • Roast the beets for 30–40 minutes until they’re cooked through. They should pierce easily with a fork.
  • To assemble, spoon a large layer of herbed yogurt on the bottom of a shallow bowl or plate. Add the roasted beets on top of the yogurt and sprinkle a hefty portion of the dukkah on top.
  • To make the Herbed Yogurt:
  • Pick the leaves of the herbs off of their stems and finely chop leaves.
  • Add the yogurt into a bowl, along with the herbs, a big pinch of salt, and the juice and zest of the lemon. Mix everything to combine.
  • To make the Texas Dukkah:
  • Briefly toast the pecans and pumpkin seeds in a skillet over medium high heat until toasty and fragrant. Add to a food processor and pulse until they have a coarse texture.
  • Add the nuts and seeds to a bowl, along with the rest of the ingredients and a big pinch of salt. Stir to combine.

Notes