Roasted Beets with Sesame & Marjoram

A colorful, vibrant side dish featuring tender roasted beets, fresh beet greens, and a creamy tangy sauce, brightened with toasted sesame and fragrant marjoram.

Serves: 4
Course: Side Dish

Ingredients

• 4 bunches beets with tops (or 2 lbs beets + ½ bunch Swiss chard)

• 5 tbsp olive oil, divided

• ½ bunch marjoram or oregano, plus 2 tbsp leaves

• ½ cup crème fraîche

• ¼ cup whole milk Greek yogurt

• 1 tsp + 1 tbsp sherry vinegar or red wine vinegar

• 2 tbsp toasted sesame seeds

• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F. Trim beet tops and set half aside. Scrub beets, pat dry, and slice ¼ inch thick.

2. Toss beets with 4 tbsp olive oil, salt, pepper, and sprinkle dried marjoram on a rimmed baking sheet. Lay beets in a single layer on top.

3. Roast, turning occasionally, until tender (15-20 minutes). Add beet greens and roast 2 more minutes until slightly wilted. Remove and cool.

4. Whisk crème fraîche, yogurt, and 1 tsp vinegar in a small bowl; season with salt.

5. Smash toasted sesame seeds, 2 tbsp marjoram leaves, and salt in a bowl or mortar & pestle. Stir in remaining 1 tbsp olive oil.

6. Drizzle remaining vinegar over beets and greens, season with salt and pepper.

7. Spoon half the crème fraîche mixture on a platter, arrange beets and greens, then drizzle with remaining vinegar and crème fraîche mixture. Serve.