STAY CONNECTED BETWEEN ISSUES – BRING RECIPES AND LOCAL FOOD STORIES STRAIGHT TO YOUR INBOX – JOIN FOR FREE
Salt-Roasted Beets with Caraway-Chile Oil and Yogurt Dip
[receipe_singel_video_post]
Photography by Haley Hazell for Edible San Diego
Ingredients
Serves 4-6
BEETS
- 1 tablespoon salt
- 1 tablespoon caraway seeds
- 2 purple beets
- 2 golden beets
CARAWAY-CHILE OIL
- 1 tablespoon caraway seeds, crushed
- 2 teaspoons red pepper flakes
- 2-3 tablespoons olive oil
YOGURT DIP
- 1 cup yogurt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Instructions
- Preheat oven to 425°.
- Place salt and 1 tablespoon caraway seeds in a baking dish or cast-iron pan.
- Arrange beets on the bed of caraway salt. Roast until tender, 50 to 60 minutes. If desired, peel skin. Reserve caraway salt for another use.
- While beets roast, make the caraway-chile oil and yogurt dip. Steep 1 tablespoon crushed caraway seeds and the red pepper flakes in olive oil in a small pan over medium-low heat until warm and fragrant, about 10 minutes.
- In a medium bowl, mix yogurt with lemon juice and zest and a pinch of salt. Drizzle lemon yogurt with caraway-chile oil.
- Serve beets over a generous scoop of yogurt and chile oil, or serve them on the side for dipping.
Haley Hazell
As a freelance food stylist, visual designer and recipe developer, for Haley it is all about balance – balancing careers, tastes and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean. You can follow her work on Instagram at @haley.hazell
Tags
