By Chef Rebecca King
July 2021
Ingredients
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1 bunch red beets, whole skin on
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Beet marinade:
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1 shallot, minced
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½ cup olive oil
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½ cup honey
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4 tbsp labneh
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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
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Preheat the oven to 400° F.
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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.
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Cover the beets and let marinate for at least 1 hour.
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For the dukkah, mix all ingredients together and toast for one minute.
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Plate with crème fraiche, sprinkle of dukkah, and fresh cilantro.
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Serve room temperature.
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Enjoy