Wow, what a week we have had! There are times that writing a food blog under these circumstances is challenging, and seemingly unimportant. However I also recognize we all need something positive to hold on to when the world is unraveling around us. After the new year, I finally insisted I get on the scale, and wasn’t surprised with what stared back at me, but disappointed in myself. So I’m doing veggie/protein as a lifestyle. I have forgiven myself for the need to be endlessly in the kitchen as a survival strategy in 2020, but I know I can’t continue feeling out of control. To that end this side dish is probably one of my favorites for using beets.
Some of you remember my story about loathing beets most of my life, but it is worth repeating. Before I moved to a vegetable farm, there were only two vegetables I absolutely hated, okra and beets (I still hate okra!). I remember asking Val early on why she grew so many beets? Do people really like them? I have since learned that all root vegetables are directly affected by growing methods. They absorb the off taste of chemical fertilizers for example. Those chemicals will make both beets and carrots taste off, orslightly bitter. Most of us have experienced that off taste and have decided that we did not like that particular vegetable. Once I tasted clean tasting vegetables from our farm, I totally came around. Now, I positively love beets!
This recipe is a lovely side for most things grilled, or as a part of a Mezza spread. It is simple enough for weeknight’s and showy enough for company. The various contrasts of textures really add interest; but the real coup d’ etat is if you can get your hands on some blood orange olive oil. This ingredient will really put this recipe over the top! The other ingredient that will make a serious difference is a high quality balsamic vinegar. I was gifted with some incredible 18 year stuff that was wonderful!
ROASTED BEETS WITH YOGURT, PISTACHIOS & CORIANDER
INGREDIENTS:
6-8 small to medium beets (about 2 pounds total)
3 tablespoons extra-virgin olive oil (or that luscious blood orange stuff)
1 teaspoon ground coriander
Kosher salt and freshly ground black pepper to taste
2 tablespoons whole coriander seeds
2/3 cup Greek yogurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios
INSTRUCTIONS:
Heat the oven to 400 degrees F. Peel the beets, halve them vertically, then cut each half in 3 or 4 wedges. Toss the beets with 2 tablespoons regular extra-virgin olive oil and the ground coriander on a rimmed baking sheet lined with parchment paper. Roast tossing once halfway through for 30-45 minutes until almost fully tender, (the time will be determined on the size of your wedges).
Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1-2 minutes. Set aside.
Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil (this is where you would use your blood orange olive oil if you have it) and the balsamic vinegar to the roasted beets and toss to coat. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.
Serves 4
“Embrace each challenge in your life as an opportunity for self-transformation.” –Bernie Siegel
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