Guess whats even better than root vegetables, Charred vegetables ofcourse! and even more better is when they are included in a salad, like this Charred Beet Salad for example, it combines the earthiness of charred beets with the smooth freshness of Greek yogurt and feta cheese. Need I write more?
Yield / Serves
3 tablespoons extra-virgin olive oil
2 tablespoons water (if roasting beets)
2 tablespoons vinegar
Salt and pepper to taste
120 grams feta cheese, crumbled (1 cup)
1/4 cup plus 1/4 cup Greek yogurt, divided
1 tablespoon vegetable oil
1/4 cup pomegranate seeds
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh onion greens
Set wire rack in rimmed baking sheet. Toss beets, oil, water, vinegar, 1 tablespoon salt, and 1 teaspoon pepper in large bowl to combine.
Stack 2, 10-inch-square pieces aluminum foil and press into large bowl so that foil forms bowl shape. (The double layer of foil prevents the packet from tearing under the weight of the beets and their cooking liquid.)
Arrange beets in single layer in center of foil and pour liquid over top. Bring edges of foil together and crimp to form tightly sealed packet. Transfer packet to prepared rack and bake until beets can be easily pierced with a knife.
1 to 1 1/2 hours for small beets and 1 1/2 to 2 1/2 hours for medium to large beets.
Open foil packet and pour cooking liquid into medium bowl (you should have about 1/2 cup). Set beets aside until cool enough to handle. Peel beets and cut into 1/2-inch-thick strips.
Combine feta and 1/4 cup Greek yogurt in small bowl and mix with fork to form coarse spread, about 30 seconds; refrigerate until ready to serve. Stir remaining 1/4 cup Greek yogurt into beet cooking liquid until combined.
Heat oil in a large pan over high heat until just smoking. Carefully transfer beets to pan in single layer. Cook beets until both sides are well charred, 5 to 7 minutes, flipping beets halfway through.
Season the charred beets with salt and pepper to taste. Spread yogurt-feta mixture in even layer on large serving plate. Arrange beets and on top, then sprinkle with pomegranate seeds, dill, and onion greens.
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