Roasted Beets with Sesame and Oregano

The holiday season is now in full swing. I had wanted to share this salad with you before Thanksgiving but time got the best of me, so here I am now. Beets have always been one of my favorite vegetables, almost as long as I can remember. Growing up my mom had a large garden. She would can most of her veggies, but the beets she would pickle. To this day they are the most delicious I’ve ever had. This salad would be a beautiful side dish for your next holiday meal. The preparation can be done ahead of time and can be served cold or at room temperature.

This roasted beet salad with sesame seeds and fresh oregano was adapted from the November issue of Bon Appetit magazine. The prep was fairly easy. The beets were sliced and placed in a single layer, then baked until tender. Beet greens were added and wilted right before removing from the oven. The beets and greens are then arranged on a serving platter. A sauce that made up of crème fraiche and Greek yogurt is dolloped over the top and finished with a sesame salt.

Ingredients:

2 bunches red beets with greens
3 tablespoons olive oil, divided
1 hand full fresh Oregano, plus 2 tablespoons
1/4 cup crème fraiche
1/4 cup whole milk plain Greek yogurt
1 teaspoon, plus 1 tablespoon Sherry vinegar, divided
1 tablespoon toasted sesame seeds

To prepare:

Preheat oven to 400F.

Wash and peel beets, slice 1/4 inch thick. Toss with 2 tablespoons of olive oil and the hand full of Oregano, then season with salt and pepper. Roast about 15 to 20 minutes until almost tender, add beet greens and cook for another 5 minutes or so until greens are wilted. Set aside.

Next whisk the crème fraiche, yogurt and 1 teaspoon Sherry together. Season to taste with salt and pepper.

Prepare the sesame salt mixture by first smashing sesame seeds in a mortar and pestle, then add 2 tablespoons of Oregano and a pinch of salt. Transfer to a small bowl, add remaining 1 tablespoon of olive oil. Mix, then set aside.

Place beets and greens on serving plate, drizzle with remaining 1 tablespoon sherry vinegar and dollops of the crème fraiche mixture. Sprinkle with sesame salt. Enjoy!