Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

ROASTED BEETS WITH YOGURT AND DILL

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jennifer Richmond

Description


Ingredients

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 


Instructions

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.  


Pin It on Pinterest

Share This