Roasted Beets With Sesame And Marjoram
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
40
Spice
56
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 bunches
Beets (of with tops or 2 lbs)5 tbsps
Olive Oil (divided)1 bunch
Marjoram2 tbsps
Toasted Sesame SeedsDirections:
1
Preheat oven to 400°
2
Trim tops from beets; set aside half of tops (reserve remainder for another use)
3
Scrub beets, pat dry, and slice 1/4" thick
4
Toss in a large bowl with 4 tablespoons oil; season with salt and pepper
5
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay)
6
Roast, tossing occasionally, until beets are tender, 15–20 minutes
7
Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes
8
Let cool
9
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay)
10
Roast, tossing occasionally, until beets are tender, 15–20 minutes
11
Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes
12
Let cool
13
Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside
14
Smash sesame seeds, 2 tablespoons marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine
15
(Alternatively, chop with a knife
16
) Transfer to a small bowl and mix in remaining 1 tablespoon oil; set sesame salt aside
17
Drizzle roasted beets and greens with remaining 1 tablespoon vinegar; season with salt and pepper
18
Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt
19
Do ahead: Beets (without greens) can be roasted 1 day ahead
20
Let cool; cover and chill
21
Bring to room temperature before using; sauté greens separately
22
Sesame salt can be made 2 days ahead; cover and chill
23
Preheat oven to 400°
24
Trim tops from beets; set aside half of tops (reserve remainder for another use)
25
Scrub beets, pat dry, and slice 1/4" thick
26
Toss in a large bowl with 4 tablespoons oil; season with salt and pepper
27
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay)
28
Roast, tossing occasionally, until beets are tender, 15–20 minutes
29
Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes
30
Let cool
31
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay)
32
Roast, tossing occasionally, until beets are tender, 15–20 minutes
33
Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes
34
Let cool
35
Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside
36
Smash sesame seeds, 2 tablespoons marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine
37
(Alternatively, chop with a knife
38
) Transfer to a small bowl and mix in remaining 1 tablespoon oil; set sesame salt aside
39
Drizzle roasted beets and greens with remaining 1 tablespoon vinegar; season with salt and pepper
40
Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt
41
Do ahead: Beets (without greens) can be roasted 1 day ahead
42
Let cool; cover and chill
43
Bring to room temperature before using; sauté greens separately
44
Sesame salt can be made 2 days ahead; cover and chill