Spiced Beets Salad with Meyer Lemon Yogurt

By Francine Spiering / Photography By Francine Spiering | January 14, 2020

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

Preparation

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.