Roasted Beets and Cherries Zatar

By REC • June 22, 2010 • 0 Comments

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Author Notes: Earthy beets and sweet cherries from my garden challenged me to create a dish that would have a complexity of flavors and textures. - REC

Serves 4-6

8 red beets,2 1/2 inches in diameter,scrubbed
2 tablespoons olive oil
1 cup plain yogurt
2 tablespoons chopped red onion
2 tablespoons snipped mint
1 tablespoon black sesame seeds
1 teaspoon sumac
1/4 teaspoon lemon zest
1/4 teaspoon sea salt
1 cup coarsely chopped pitted sweet cherries
garnish watercress sprigs

Combine the beets and oil in a 13 x 9 x 2 inch glass baking dish;toss to coat, then bake at 450 degrees uncovered 1 hour or till tender.
Cool the beets slightly before peeling, then cut each beet into quarters and place them in a shallow serving dish.
In a small bowl combine the yogurt, onion, mint, sesame seeds, sumac, zest and salt till well mixed, then fold in the cherries.
Spoon the cherry topping over the beets, garnish with the watercress and serve.