Yogurty Beet Salad With ZA’Atar
Known in Toronto for his seasonally driven Canadian cuisine, chef Noah Goldberg brings out the best in beets with this vibrant salad. The beets are roasted for maximum sweetness, then marinated in a sherry-spiked dressing. Combined with creamy yogurt, crunchy radishes, watercress, and za’atar—a Middle Eastern spice blend with dried herbs and sesame seeds—this salad has a ton of texture and flavors that will please even the beet averse. Try to use beets that are roughly the same size to ensure even cooking.
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SERVINGS
6-8
INGREDIENTS
Dressing- 1⁄4 cup sherry vinegar
- 1⁄4 cup olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 31⁄2 pounds beets
- 1 cup plain Greek yogurt
- 2 tablespoons za’atar
- 1 bunch radishes, thinly sliced
- 1 bunch watercress
- Salt and freshly ground black pepper
HOW TO MAKE IT
- Make the dressing: In a medium bowl, whisk together the vinegar, oil, honey, mustard, and a large pinch each of salt and pepper. Set aside.
- Preheat the oven to 350°F.
- Make the salad: Scrub the beets under running water and place them in a large cast-iron roasting pan. Add enough water so that the beets are one-third covered with water. Bring the water to a boil over high heat, then remove the pan from the heat, cover with aluminum foil, place in the oven, and roast for about 45 minutes, until a knife inserted into a beet is met without resistance.
- Carefully remove the beets from the pan and place them in a bowl. Cover with plastic wrap and let the beets rest for 20 to 30 minutes, until they are cool enough to handle. Remove the skin with a peeler and cut the beets into wedges. Toss the beets in the dressing and allow them to cool, covered, in the refrigerator.
- Assemble the salad by placing the marinated beets on a plate, reserving any excess dressing. Dollop the beets with the yogurt, sprinkle with the za’atar, arrange the radishes and watercress around the plate, and finish with a drizzle of the remaining dressing and a sprinkle of salt and pepper. Serve immediately.
