Roasted Beets with Sesame and Marjoram
A sophisticated dish combining tender roasted beets and their greens with a creamy yogurt-crème fraîche sauce, finished with an aromatic sesame-marjoram salt. Perfect as a elegant side dish or vegetarian main course.
Ingredients
- •4 bunches beets with tops
- •½ bunch Swiss chard
- •5 tablespoons olive oil
- •to taste Kosher salt and pepper
- •½ bunch marjoram or oregano
- •½ cup crème fraîche
- •½ cup Greek yogurt
- •1 teaspoon Sherry vinegar
- •2 tablespoons toasted sesame seeds
Cooking Instructions
- 1.
Preheat oven to 400°. Trim tops from beets; set aside half of tops (reserve remainder for another use). Scrub beets, pat dry, and slice 1/4" thick. Toss in a large bowl with 4 tablespoons 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.
25 min
- 2.
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.
22 min
- 3.
Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside.
5 min
- 4.
Smash sesame seeds, 2 tablespoons 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 tablespoon oil; set sesame salt aside.
10 min
- 5.
Drizzle roasted beets and greens with remaining 1 tablespoon 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.
5 min
- 6.
Do ahead: Beets (without greens) can be roasted 1 day ahead. Let cool; cover and chill. Bring to room temperature before using; sauté greens separately. Sesame salt can be made 2 days ahead; cover and chill.