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Prep time
15 minutes
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Cook time
45 minutes
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Serves
2
Author Notes
The juxtaposition of vinegar beetroot and silky-smooth quark really makes this sweet-and-salty marriage a forever love that simply can’t be beet! —Wunder Creamery
Ingredients
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3-4
large beets – red & golden, skin on, and scrubbed clean
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6 tablespoons
olive oil, divided
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1-2
spring onion or scallion
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1/4 cup
sherry or red wine vinegar
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2 tablespoons
fresh lemon juice
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1 cup
Wünder quark
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1/2 tablespoon
sea salt
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fresh ground pepper
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dill (for serving)
Directions
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Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle ½ Tbsp. olive oil over beets on each sheet; season with vinegar, kosher salt, and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40 to 50 minutes. Let cool slightly and transfer the residual beet/oil/vinegar liquid into a large bowl. Then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).
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Meanwhile, whisk quark and lemon juice together and place in refrigerator.
Heat 3 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, season with kosher salt and pepper, and cook until nicely charred, about 4 minutes per side. Transfer to the large bowl (which has the residual beet/oil/vinegar liquid from the previous step), add ¼ cup mint and 2 Tbsp. dill, and toss to coat. Generously smear quark on each plate, neatly place the beets & onions and drizzle the juices from foil – this is the lovely red combination of vinegar and beets. Add the dill, salt, and pepper. Serve at room temperature.
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