Equipment
Ingredients
Roasted Beets
- 4 medium beets, scrubbed clean, unpeeled
- 15 ml olive oil
Saffron Orange Yogurt
- ⅛ g saffron threads
- 15 ml hot water, warm but not boiling
- 250 g full-fat greek yogurt, cold
- 4 g orange zest, freshly grated
- 15 ml orange juice, freshly squeezed
- 15 g honey
- 2 g fine sea salt
Garnish
- 30 g shelled pistachios, toasted and roughly chopped
- 5 g fresh mint leaves, torn if large
- 15 ml extra virgin olive oil
- 2 g flaky sea salt
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F).
Place the unpeeled beets in a baking dish, drizzle with olive oil, and cover the dish tightly with aluminum foil.
Roast the beets in the oven for 60 minutes, or until they are completely tender.
Remove the beets from the oven and let them cool. Once they are comfortable to handle, rub off the skins using your hands or a paper towel, then cut them into bite-sized wedges.
In a small bowl, combine the saffron threads with the hot water. Let the mixture steep for 5 minutes to bloom the saffron.
In a mixing bowl, aggressively whisk together the Greek yogurt, orange zest, orange juice, honey, fine sea salt, and the bloomed saffron mixture until entirely smooth and uniform in color.
Spread the saffron yogurt across a flat serving platter. Use the back of a spoon to create artistic swirls and deep swoops to hold the juices.
Carefully arrange the cooled roasted beet wedges over the bed of golden yogurt.
Scatter the toasted pistachios and fresh mint leaves over the beets. Finish the dish with a generous drizzle of extra virgin olive oil and a sprinkle of flaky sea salt right before serving.
Chef's Notes
- Roasting beets in their skins concentrates their natural, earthy sweetness rather than boiling it away into the water.
- Saffron is an oil and water soluble spice, but it requires warmth and time to release its full spectrum of flavor and brilliant color. Skipping the blooming step will result in wasted spice.
- For the best textural contrast, ensure the pistachios are freshly toasted and the beets are fully chilled or at room temperature before assembling over the cold yogurt.
- Strained full-fat Greek yogurt is highly recommended here to provide a rich, sturdy base that will not weep when the heavy beets are placed on top.
Storage
Refrigerator: 3 days — Store the cooked beets and saffron yogurt in separate airtight containers to prevent color bleeding.
