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.

6 servings

1 hr 7 min

Published October 4, 2025

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.

Cooking Instructions

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

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

Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside.

5 min

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

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

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.