Roasted Beets with Tahini | The Jewish Week | Food & Wine

Roasted Beets with Tahini

Roasted Beets with Tahini

Roasted Beets with Tahini/ Courtesy Alfred A. Knopf

4-6 servings

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Beets are classically paired with goat cheese or Gorgonzola, because their earthy sweetness plays off those bold, tart, and creamy flavors. So it makes a lot of sense to add tahini—another earthy, bold, and distinctive flavor—and lighten it all up with Greek yogurt. What you get tastes familiar but new, and nothing’s more beautiful to see on a dinner table. There’s plenty of dressing to go around, which I love, but if you want to keep it on the lighter side, make the dressing separately, so people can add only as much as they want.

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Ingredients

3 pounds red beets, preferably small

1 tablespoon extra-virgin olive oil

1 ½ teaspoons Morton kosher salt, divided

6 tablespoons raw tahini

½ cup ice water

2 tablespoons lemon juice

2 tablespoons Greek yogurt

1 teaspoon Aleppo pepper

½ teaspoon ground coriander

8 sprigs fresh dill, chopped

Steps
  1. Heat the oven to 400 ̊F with a rack in the center of the oven. Scrub the beets well (don’t worry about peeling them), and trim their roots and stringy ends. If they’re big, cut them in halves or quarters, so they’re no more than 3 inches wide at their biggest point. 

  2. Toss the beets in the olive oil and 1 teaspoon salt. Wrap the beets in foil, two or three to a package, and tightly crimp the edges to make little packets. Lay all the packets side by side on a baking sheet, and roast for 40 to 50 minutes, until you can pierce them with a fork. Let them cool in their packets. 

  3. When the beets are cool enough to handle, pull them out of the foil and rub off the skins; they should peel off without much resistance. Cut them into 1-inch wedges. 

  4. In a large bowl, whisk together the tahini, ice water, lemon juice, yogurt, and remaining 1⁄2 teaspoon salt. It may seize up at first, but keep whisking and it’ll smooth itself out. Season with the Aleppo and coriander, then stir in the beets and dill.

Excerpted from SHAYA by Alon Shaya. Copyright © 2018 by Alon Shaya. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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