Beet Salad Green Garlic Herbed Yogurt Dressing

Roasted beets layered over a herbed yogurt dressing with spring green garlic and fresh herbs folded into every bite. Bright, savory, and rooted in the season, then finished with crunchy Dukkah for texture and Depth.

Season| Spring

Prep time| 20 minutes

Inactive cook time| 30 minutes

Ingredients

For the Beets

8 small to medium red beets, quartered

2 tablespoons olive oil

Sea salt

Herbed Yogurt Dressing

1 cup plain yogurt

1 clove green garlic, minced

Zest and juice of 1 lemon

½ teaspoon sea salt, to taste

Dash of black pepper

1 cup finely chopped mixed fresh herbs (parsley, tarragon, and mint), with parsley as the majority and smaller amounts of tarragon and mint.

1 tablespoon additional chopped mint to finish the dish

For Finishing

3 tablespoons dukkah

Remaining fresh herbs for garnish

Method

1. Cook the Beets

   Either steam or roast the beets until tender.

   • To roast: Preheat oven to 425°F. Wrap the quartered beets in parchment paper, then seal tightly in foil. Roast for about 30 minutes, or until tender.

2. Make the Herbed Yogurt DressingIn a small chopper or blender, combine:

   • yogurt

   • olive oil

   • green garlic

   • lemon zest and juice

   • sea salt

   • black pepper

   Blitz until smooth and well combined. Taste and adjust seasoning as needed.

3. Add the Herbs

   Fold in all but 1 tablespoon of the chopped herbs.

4. Assemble

   Spread the yogurt dressing evenly across the bottom of a shallow serving bowl or platter. Arrange the cooked beets on top. Finish with the remaining herbs and sprinkle generously with dukkah.

Dukkah Recipe

1cup of hazelnuts, and pistachios, chopped

2 tablespoons sesame seeds

1 teaspoon ground coriander

1 teaspoon ground cumin

⅛ teaspoon ground allspice

½ teaspoon fine sea salt

1 tbsp fennel seeds

About 5 twists freshly ground black pepper, to taste

Method

1. Toast the nuts, sesame seed, and fennel seeds in a dry skillet over medium heat until fragrant and lightly golden.

2. Let cool slightly, then pulse with the spices, salt, and pepper until coarse and crumbly. Avoid over-processing into a paste.

3. Store in an airtight container until using.