Ingredients
- 2 pounds medium golden beets in skin, well washed (or red or other beets)
- 12 to 16 ounces beet greens (or chard or other greens)
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
For the vinaigrette
- ⅓ cup red onion or shallot, finely diced
- 2 garlic cloves, finely grated
- 3 tablespoons red wine vinegar
- Salt and pepper
- 1 teaspoon toasted cumin-coriander mixture
- Pinch cayenne
- 4 tablespoons extra virgin olive oil
For the yogurt sauce
- 1 cup full-fat plain yogurt
- 1 garlic clove, finely grated
- Salt and pepper to taste
- Pinch cayenne
- 1 teaspoon toasted cumin-coriander mixture
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon extra virgin olive oil
- 3 tablespoons freshly snipped dill for garnish
- Nutritional Information
Nutritional analysis per serving (4 servings)
326 calories; 19 grams fat; 3 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 8 grams protein; 7 milligrams cholesterol; 1014 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches water to the pan and cover tightly with foil. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.
- Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.
- In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind to a coarse powder in a mortar or spice mill.
- Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
- Make the yogurt sauce: Put the yogurt in small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
- Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.
Dining and Cooking