By Chef Rebecca King

July 2021

Ingredients

  • 1 bunch red beets, whole skin on
  • Beet marinade:
  • 1 shallot, minced
  • ½ cup olive oil
  • ½ cup honey
  • 4 tbsp labneh
  • Fresh cilantro leaves
  • For Cashew Dukkah
  • 1 tbsp sesame seeds
  • 1 tbsp turmeric
  • 1 1/2 tsp coriander seeds
  • 3/4 tsp cumin seeds
  • 1/4 cup unsalted cashews, chopped
  • 1/2 tsp finely grated lemon zest
  • 1/2 tsp kosher salt

Steps

  • Preheat the oven to 400° F.
  • Roast beets in cast iron covered with foil for 1 hour or until fork tender. Let cool. Cut into 4ths. Mix the honey, olive oil, and minced shallot.
  • Cover the beets and let marinate for at least 1 hour.
  • For the dukkah, mix all ingredients together and toast for one minute.
  • Plate with crème fraiche, sprinkle of dukkah, and fresh cilantro.
  • Serve room temperature.
  • Enjoy