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
Ingredients
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8
red beets,2 1/2 inches in diameter,scrubbed
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2 tablespoons
olive oil
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1 cup
plain yogurt
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2 tablespoons
chopped red onion
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2 tablespoons
snipped mint
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1 tablespoon
black sesame seeds
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1 teaspoon
sumac
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1/4 teaspoon
lemon zest
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1/4 teaspoon
sea salt
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1 cup
coarsely chopped pitted sweet cherries
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garnish
watercress sprigs
Directions
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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.
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Cool the beets slightly before peeling, then cut each beet into quarters and place them in a shallow serving dish.
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In a small bowl combine the yogurt, onion, mint, sesame seeds, sumac, zest and salt till well mixed, then fold in the cherries.
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Spoon the cherry topping over the beets, garnish with the watercress and serve.
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