This recipe is a perfect for any spring or summer occasion. The yogurt and dill are oh-so refreshing on a hot day and its beautiful to boot.


Beets – some people love them. Some people hate them. When I was growing up, beets meant those weird hot pink things in a jar. Based on the color, I always wanted to love them. But eww, like most kids I wasn’t interested in anything pickled or preserved. 


After years of avoiding these bright little red roots, I discovered roasted beets and my culinary life changed. How could these be the same thing I hated as a child? These were sweet, tender, and still one of my favorite colors – fuchsia! Plus, roasting was so easy. Wrap them in foil, throw them in an over, and voila, instant sweet yumminess. 

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  • Author: Jennifer Richmond



pounds of beets, scrubbed clean but skin left on 

2 tbsp olive oil 

1 1/2 tsp cumin seeds 

1 small red onion, very thinly sliced  

1 small preserved lemon, skin and flesh finely chopped 

2 tbsp lemon juice 

3/4 cup dill, roughly shredded 

1 tbsp tahini 

1/2 cup Greek-style yogurt 

salt and black pepper 


Preheat the oven to 450 degrees F. 


Wrap the beetroots individually in tin foil, place on a baking tray and roast for 30-60 minutes, depending on size, until a knife inserted goes through smoothly. When cool enough to handle, peel off the skin and cut each beet into ¼” slices.  Place in a large mixing bowl and set aside to cool. 


Put the olive oil into a small frying pan and place on a medium heat. Add the cumin seeds and cook for about 3 minutes, until they start to pop. Pour the seeds and oil over the beetroot along with the onion, preserved lemon, lemon juice, ½ cup of the dill, 1 teaspoon of salt and a grind of black pepper. Mix everything together well, then transfer the salad on to a large serving plate. 


Stir the tahini into the yogurt and dot this over the beets in four or five places. Stir minimally – you want the yogurt and beets to mix only slightly – then sprinkle with the remaining ¼ cup of dill.  

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