Beets Recipe

Roast beets

Preheat oven to 400°F (200°C). Toss scrubbed, trimmed whole beets with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Wrap each beet loosely in foil (or place in a covered baking dish) and roast until tender when pierced with a knife, about 45–60 minutes depending on size. Test at 40 minutes for smaller beets.

Cool and peel

Remove beets from oven and let cool until they can be handled, about 10–15 minutes. Using paper towels or a paring knife, rub the skins off (they should slip away easily). Cut roasted beets into 1/4–1/2 inch slices or wedges. Reserve on a plate to come to near room temperature.

While beets roast, make the sesame yogurt. In a small bowl whisk together 3 tablespoons whole-milk yogurt, 1 teaspoon tahini, 1/2 tablespoon lemon juice, 1/4 teaspoon minced garlic and 1/4 teaspoon kosher salt. If mixture is too thick for drizzling, add up to 1 teaspoon water and whisk to a smooth, creamy consistency. Taste and adjust salt or lemon as needed.

Prepare fennel and orange: Very thinly slice 1/2 cup fennel bulb (a mandoline or sharp knife works best). Peel and segment the Cara Cara orange: cut away peel and pith, then cut between membranes to release segments. Reserve any juice that runs out for the dressing.

Dress fennel lightly: In a small bowl toss the sliced fennel with 1/2 teaspoon champagne vinegar, a pinch of salt and a drizzle (about 1/2 tablespoon) of olive oil. Let sit 5 minutes to soften and mellow the raw fennel.

Arrange the plate: On a serving platter or individual plates spread a thin smear of the sesame yogurt as a base (use the back of a spoon). Arrange the warm roasted beet slices over the yogurt, nestling them slightly into the smear.

Add orange, fennel and cheese: Scatter the dressed fennel slices and Cara Cara orange segments among the beets. Add thin shavings or small crumbles of 2 ounces Leonora cheese evenly over the salad.

Finish with herbs and seeds: Sprinkle 1 tablespoon chopped fresh dill over the dish, then scatter 1 teaspoon toasted sesame seeds. Drizzle the entire plate lightly with 1/2 tablespoon extra-virgin olive oil and season with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon flaky sea salt. If desired, spoon any reserved orange juice over for extra brightness.

Serve: Serve at room temperature so the roasted beets remain slightly warm against the cool sesame yogurt and citrus. This serves 2 as a composed starter or 4 as a small side.