The perfect dish to serve as a side that combines warm flavors of the fleeting winter season and cool flavors to compliment the anticipated spring weather! We top this roasted beet dish with SKORDO Dukkah, adding a nutty flavor that compliments the sweet, earthiness of the honey roasted beets and the coolness of the creme fraiche base. Inspired by flavors of the Middle East and brought to your home kitchen!
Ingredients:
For beets:
- 2 lbs. beets (3-4 medium/large or 5-6 small)
- 2 tablespoons honey
- 2 tablespoons olive oil
For creme fraiche base (optional but very tasty!)
- 1 8 oz. container creme fraiche
- 2 oz. soft goat cheese (1/2 a small log), room temperature
- Juice of 1/2 an orange
For serving:
- 2 tablespoons SKORDO Dukkah (or more to taste!)
- Zest of 1/2 orange
- Fresh mint leaves (optional)
Directions:
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Peel and cut beets in to small wedges and place on baking sheet. Drizzle with honey and olive oil (use more of either if desired!) and toss to coat well.
- Roast beets for 30-45 minutes, or until desired tenderness and easily percale with a fork.
- While beets are roasting, mix creme fraiche base if making. In a bowl, mix creme fraiche and goat cheese in a bowl until combined. Squeeze the juice of 1/2 an orange into bowl and mix. Taste, and if desired, add more goat cheese.
- When beets are done roasting, remove from oven and let sit 10-15 minutes to let cool slightly.
- Add creme fraiche base to a shallow bowl or small serving plate. Top with roasted beets and sprinkle SKORDO Dukkah over them. Zest 1/2 orange over dish and top with a few fresh mint leaves. Serve!
See More from our SKORDO Spring Dinner Potluck here!
