Side Pannel
Roasted Beets with Sesame and Marjoram
Roasted Beets with Sesame and Marjoram
- Recipe Submitted by Cobb on 11/30/2014
Category: Healthy Recipes, Vegetables
Ingredients List
- 4 bunches of beets with tops or 2 lb. medium beets plus ½ bunch Swiss chard, ribs and stems removed, leaves torn into large pieces
- 5 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- ½ bunch marjoram or oregano, plus 2 Tbsp. leaves
- ½ cup crème fraîche
- ½ cup plain whole-milk Greek yogurt
- 1 teaspoon plus 1 Tbsp. Sherry vinegar or red wine vinegar
- 2 tablespoons toasted sesame seeds
Directions
Preheat oven to 400°. Trim tops from beets; set aside half of tops (reserve remainder for another use). Scrub beets, pat dry, and slice ¼” thick. Toss in a large bowl with 4 Tbsp. oil; season with salt and pepper.
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15”“20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Meanwhile, whisk crème fraîche, yogurt, and 1 tsp. vinegar in a small bowl; season with salt; set aside.
Smash sesame seeds, 2 Tbsp. marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine. (Alternatively, chop with a knife.) Transfer to a small bowl and mix in remaining 1 Tbsp. oil; set sesame salt aside.
Drizzle roasted beets and greens with remaining 1 Tbsp. vinegar; season with salt and pepper. Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt.
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15”“20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Meanwhile, whisk crème fraîche, yogurt, and 1 tsp. vinegar in a small bowl; season with salt; set aside.
Smash sesame seeds, 2 Tbsp. marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine. (Alternatively, chop with a knife.) Transfer to a small bowl and mix in remaining 1 Tbsp. oil; set sesame salt aside.
Drizzle roasted beets and greens with remaining 1 Tbsp. vinegar; season with salt and pepper. Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt.
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