Roasted Beets with Herbed Yogurt and Texas DukkahCourse: Sides
3–5 medium-sized beets
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
- 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
- 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.
- Recipe from Myles Snider, Mother Tongue Cooking Club