CARAMELIZED BEETS WITH ORANGE-SAFFRON YOGURT
This astonishingly pretty platter is equally delicious, a signature of the British chef Yotam Ottolenghi, who provided the recipe: soft, sweet beets against the tart astringency of the orange-tinctured yogurt, its coolness threaded with saffron. It is also an ace make-ahead dish: You can prepare the yogurt and the beets the night before serving, or in the morning. Look for a good variety of beets if you can, for reasons of color and taste alike: golden ones to offset the red, say, with a mixture of candy canes between the two.
Provided by Sam Sifton
Categories dinner, lunch, salads and dressings, appetizer, main course, side dish
Time 1h30m
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together 1 cup oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
- Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and place them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
- Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
- Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
- When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 29 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 572 milligrams, Sugar 12 grams, TransFat 0 grams
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nandita barua
[email protected]I love the vibrant colors of this dish. The beets and the yogurt create a beautiful contrast that makes it a real eye-catcher.
Joker Rehman
[email protected]This recipe is so easy to make, even a beginner cook can do it. I'm definitely going to be making it again soon.
Aj Shohan Rana
[email protected]I'm not a huge fan of beets, but I decided to give this recipe a try anyway. I'm glad I did, because the caramelization process really brought out the natural sweetness of the beets.
Ahsanullah shinwari
[email protected]This dish is a great way to use up leftover beets. I had a few beets that were starting to wilt, and this recipe gave them a new lease on life.
Eranda kariyapperuma
[email protected]I'm always looking for new and exciting ways to cook beets, and this recipe definitely fits the bill. The orange-saffron yogurt adds a unique and flavorful twist that I've never tried before.
kenjiro Esparza
[email protected]This dish is a great way to get your daily dose of vegetables. The beets are packed with nutrients, and the yogurt is a good source of protein.
Masud Shikari
[email protected]I love the vibrant colors of this dish. The beets and the yogurt create a beautiful contrast that makes it a real eye-catcher.
Jeremy Cantu
[email protected]This recipe is so easy to make, even a beginner cook can do it. I'm definitely going to be making it again soon.
Saaro Saaro
[email protected]I'm not a huge fan of beets, but I decided to give this recipe a try anyway. I'm glad I did, because the caramelization process really brought out the natural sweetness of the beets.
Ahmed Haroud
[email protected]This dish is a great way to use up leftover beets. I had a few beets that were starting to wilt, and this recipe gave them a new lease on life.
Meryem Ibrahim
[email protected]I'm always looking for new and exciting ways to cook beets, and this recipe definitely fits the bill. The orange-saffron yogurt adds a unique and flavorful twist that I've never tried before.
Bolanle Tella
[email protected]I followed the recipe exactly and the beets turned out perfectly caramelized. They were so delicious that I couldn't stop eating them straight out of the pan.
Kwazi Mdlalose
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Magic Mamuni
[email protected]I was a bit skeptical about the orange-saffron yogurt at first, but it turned out to be the perfect accompaniment to the beets. The tanginess of the yogurt cut through the sweetness of the beets beautifully.
Madeline Trabal
[email protected]This dish is a feast for the eyes as well as the palate. The vibrant colors of the beets and the yogurt make it a stunning addition to any dinner table.
nancy wolfe
[email protected]I've never been a huge fan of beets, but this recipe changed my mind completely. The caramelization process brought out a sweetness that I never knew beets could have.
Esther Dadzie
[email protected]The combination of sweet and savory flavors in this dish was absolutely divine. My taste buds were dancing with joy with every bite.
Nafiu Mohammed mataimaki
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to create a dish that looked and tasted like it came from a fancy restaurant.
danny ayigbeque
[email protected]These caramelized beets were a delightful surprise! The orange-saffron yogurt added a unique and flavorful twist that perfectly complemented the sweetness of the beets.