Caramelized Beets with Orange-Saffron Yogurt
Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.
- 2½ pounds small beets, ideally of varying colors, skin-on, scrubbed and trimmed
- 1head of garlic
- 1cup plus 1 tablespoon extra-virgin olive oil
- 7tablespoons unsalted butter, melted
- Kosher salt to taste
- 1¼ cups Greek yogurt
- 1pinch saffron threads soaked in 1 tablespoon boiling water
- 2teaspoons lemon juice
- Zest of ½ medium-size orange, approximately ½ teaspoon, plus 1 tablespoon orange juice
- ⅓cup slivered almonds
- ¼ teaspoon red pepper flakes
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (6 servings)
635 calories; 57 grams fat; 14 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 15 grams sugars; 9 grams protein; 43 milligrams cholesterol; 184 milligrams sodium
- Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together the oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
- Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and lace them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
- Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
- Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
- When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.