Charred Moroccan Beet Recipe

Preheat oven to 425°F (220°C). Toss trimmed beets with 1 tbsp olive oil and 1/2 tsp salt. Wrap individually in foil or place in a covered baking dish and roast until very tender when pierced with a knife, about 45–60 minutes depending on size.

When cool enough to handle, slip off skins by rubbing with a paper towel. Roughly chop roasted beets and transfer to a blender or food processor.

Blend beets with 1–2 tbsp water as needed until very smooth and thick. Taste and adjust salt. Chill in the refrigerator until ready to use. You should have roughly 3/4 cup of purée.

In a blender, combine 1/4 cup Greek yogurt, 1/2 cup peeled seeded chopped cucumber, 2 tbsp cold water, 1/4 tsp lemon zest and 1/8 tsp salt. Blend until completely smooth and silky; strain through a fine mesh sieve for a thinner, cocktail-friendly tincture if desired.

Chill until ready to assemble. This yields about 1/2 oz per cocktail and keeps 2–3 days refrigerated.

Char the Citrus

Cut the orange into quarters. Lightly brush the cut face with 1/2 tsp olive oil. Using a cast-iron skillet over high heat or a kitchen torch, char the cut face until nicely blackened at the edges and aromatic, about 1–2 minutes per face in the pan or 20–30 seconds with a torch. Let cool slightly, then squeeze and reserve 1/2 oz (about 1/2 lemon-oz equivalent) of the charred orange juice for the cocktail and keep a small wedge for garnish.

Prep the Glass

Place 2 tbsp pistachio dukkah on a small plate. Rub the rim of a chilled coupe or rocks glass with the squeezed charred orange wedge, then dip the rim lightly into the dukkah to coat a section of the rim. Add 1–2 large ice cubes to the glass if serving on the rocks, or chill the glass if serving up.

In a cocktail shaker, add 3/4 cup beet purée (measure 3/4 cup for multiple cocktails—if making a single cocktail use 3/4 oz beet purée), 2 oz vodka, 1/2 oz dry vermouth, 1/2 oz fresh lemon juice, 1/2 oz simple syrup, 1/2 oz cucumber-yogurt tincture and a pinch (about 1/8–1/4 tsp) smoked salt. Note: if making a single cocktail: use 3/4 oz beet purée, 2 oz vodka, 1/2 oz vermouth, 1/2 oz lemon, 1/2 oz syrup, 1/2 oz tincture, 1/8 tsp smoked salt.

Add ice to the shaker and shake vigorously until very cold, about 15–20 seconds. This chills and integrates the thick beet purée with the spirits.

Double-strain the mixture into your prepared glass (if served up) or over fresh ice (if served on the rocks) through a fine mesh strainer to remove pulp and ensure a silky texture.

Finish with a light sprinkle of pistachio dukkah across the top, a small spoonful of cucumber-yogurt tincture floated or dropped in the center (about 1/4 tsp) and garnish with a microgreen sprig and the charred citrus wedge.

Serve immediately. Encourage guests to stir slightly to combine the yogurt tincture and beet base as they sip for layered flavors.