Caramelised beetroot with yoghurt sauce

Caramelized beets a much appreciated party food, effortless to make, very pretty to look at and practically always a guaranteed success. Well, unless someone absolutely never eats beets. Similar recipes can be found in the books of many famous chefs. I’ll share a few that I’ve tried, try them too.

A quick way to caramelize beets

First, you need to caramelize the beets. At the same time, I put caramelized carrots and cherry tomatoes in the oven.

I agree that fresh, small beets taste best when roasted, but there is no sin in cooking with boiled, peeled beets. I almost always go the faster way and make it with cooked beets, only when there is a choice I go for the smaller, organically produced ones.

So, peel the skin of the cooked beetroot, it usually comes off very easily just by pressing on the beetroot, drain well and cut the beetroot into larger pieces as in the photo.

Place the beets in a baking dish one layer, we need as much of the surface as possible to receive heat.

Sprinkle with spices. It is very tasty and suitable for beetroot freshly crushed coriander, fennel seeds, provence herbs.

Add a few slices of finely chopped garlic, sprinkle olive oil.

Add a spoon honey. If you don’t have honey, sprinkle with a teaspoon of brown sugar. I do not salt boiled beets. They already have salt. If the dish needs salt, it tastes better when sprinkled with Maldon salt flakes.

Place in the oven and bake about half an hour at 170-180 degrees. The liquid should evaporate and caramelize nicely.

While the beets are baking, prepare the sauce – the base.

You can choose from several options.

Greek yogurt sauce flavored with tahini

Tahini, a ground sesame seed paste, is very popular in Central Asian cuisines. Mix a teaspoon of tahini into a 250 g (large) container of thick Greek yogurt. Everything!

Greek yogurt sauce flavored with garlic

Mix a clove of finely chopped garlic into a 250 g (large) jar of thick Greek yogurt. Everything! Unless you still want to taste it with fresh dill.

Feta sauce and grilled lemon sauce

One small lemon, cut into slices, 120 g of feta, 100 g of fat sour cream, 1 clove of finely chopped garlic. On a well-heated pan, fry the lemons until golden brown, fry one side for a minute and a half, then flip and fry the other side. Leave the lemons to cool. Meanwhile, mix the feta and sour cream well, preferably with a blender. Add garlic, chopped lemons. Mix well. Everything!

Caramelized beets, let’s serve and decorate

Choose a nice plate of the right size, put the bottom layer of yogurt, add the cooled beets on top.

Decorate. Lots of choices here too.

You can toast the pistachios and add them to the beets.

You can toast the walnuts and put them on top of the beets.

You can decorate with fresh herbs, dill or mint are very suitable.

Delicious!