Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

Photo by Julie Christensen

from The New York Times

via Anne Halsted

serves 4 to 6

2 pounds medium golden beets in skin, well washed (or other beets)

12 to 16 ounces beet greens (or chard or other greens)

1 teaspoon coriander seeds

1 teaspoon cumin seeds

For the vinaigrette:

⅓ cup red onion or shallot, finely diced

2 garlic cloves, finely grated

3 tablespoons red wine vinegar

Salt and pepper

1 teaspoon toasted cumin-coriander mixture

Pinch Cayenne

4 tablespoons extra virgin olive oil

For the yogurt sauce:

1 cup full-fat plain yogurt

1 garlic clove, finely grated

Salt and pepper to taste

Pinch Cayenne

1 teaspoon toasted cumin-coriander mixture

2 tablespoons fresh mint, finely chopped

1 tablespoon extra-virgin olive oil

3 tablespoons freshly snipped dill for garnish

Prepare the beets: Put beets in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly). Add about 2 inches of water to the pan and cover tightly with foil. Bake at 375° F for at least an hour, or up to 1 ½ hours, until fork tender. Remove foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm. Cut into wedges and set aside.

Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit. Bring a large pot salted water to boil. Add the greens and cook briefly till wilted, about 2 minutes. Drain, cool under running water, then squeeze out excess water.

In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes. Grind into a coarse powder in a mortar or spice mill.

Make the vinaigrette: Put the onion, garlic, and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.

Make the yogurt sauce: Put the yogurt in a small bowl. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint, and olive oil.

Season the beet wedges lightly with salt and dress with half the vinaigrette. In a separate bowl, lightly salt the greens and dress with the remaining vinaigrette. Arrange the dressed beets and greens on a platter and top with a little smear of the yogurt sauce. Sprinkle with the dill, and pass the rest of the yogurt sauce at the table.

The thing we love about this recipe is that the vinaigrette and yogurt sauce can be used for other purposes. The yogurt, cumin, and coriander sauce is especially wonderful! You will likely have sauce leftover which will pair well with other dishes such as catfish. The vinaigrette could also be used on kale and chard. Loved it!