Spiced Beets Salad with Meyer Lemon Yogurt
Ingredients
- 4-5 small to medium beets (mix red, golden and other if you can find)
- 2 cups Greek yogurt
- Zest of 1 Meyer lemon
- ½ tablespoon sumac
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- Juice of 1 Meyer lemon
- 1 tablespoon extra-virgin olive oil
- (sea) salt
- Fresh herbs, for garnish (dill, mint, parsley)
- Microgreens, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Cook the unpeeled beets whole in lightly salted water until soft when you poke it with a fork. Takes about 30-40 minutes, depending on the size of the beets. When soft, transfer to ice water in a bowl and let cool completely. Take out, peel the beets and cut them into wedges. Rinse bowl. Combine spices, lemon juice and olive oil in a bowl. Season to taste. Add the beets and toss well to coat. Let stand at least 30 minutes to infuse. Combine yogurt and lemon zest in a bowl. Season with (sea) salt. Spread the yogurt on a flat serving platter. Arrange the beets on top and garnish to taste with toasted sesame seeds, fresh herbs and microgreens.
