Reviews Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
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Gallery Beets and Yogurt with Pickled Rose Petals Credit: Richard Banks Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt 1 bunch baby Chioggia beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed 1 bunch baby red beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed 1/2 stick unsalted butter 2 allspice berries 2 bay leaves 1 cinnamon stick (about 3 1/2 inches long) 1/4 cup coarsely chopped toasted hazelnuts 1 1/2 cups plain Greek yogurt Flaky sea salt, such as Maldon, for sprinkling 2 tablespoons coarsely chopped fresh dill Pickled Rose Petals (optional), for garnish, plus 1 tablespoon pickling liquid (optional), for drizzling
Gallery Beets and Yogurt with Pickled Rose Petals Credit: Richard Banks
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Beets and Yogurt with Pickled Rose Petals Credit: Richard Banks
Beets and Yogurt with Pickled Rose Petals
Credit: Richard Banks
Beets and Yogurt with Pickled Rose Petals
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- Coarse salt 1 bunch baby Chioggia beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed 1 bunch baby red beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed 1/2 stick unsalted butter 2 allspice berries 2 bay leaves 1 cinnamon stick (about 3 1/2 inches long) 1/4 cup coarsely chopped toasted hazelnuts 1 1/2 cups plain Greek yogurt Flaky sea salt, such as Maldon, for sprinkling 2 tablespoons coarsely chopped fresh dill Pickled Rose Petals (optional), for garnish, plus 1 tablespoon pickling liquid (optional), for drizzling
Directions
Bring a large pot of water to a boil and generously season with coarse salt. Add all beets, reduce heat, and simmer until beets are tender and easily pierced with a knife, about 15 minutes. Drain beets; when cool enough to handle, gently rub with a paper towel (or use a paring knife) to remove the skin, keeping as much of the root end intact as possible. Transfer beets to a bowl, cover to keep warm, and set aside.
Melt butter in a medium saute pan over medium heat. Add allspice, bay leaves, and cinnamon and cook until butter is nutty in aroma and golden brown, about 5 minutes. Pour butter through a fine sieve into a bowl; discard solids. Whisk 1 teaspoon coarse salt and hazelnuts into brown butter.
Spread yogurt on a platter and sprinkle with flaky salt. Arrange beets on yogurt, spoon brown butter and nuts on top, and sprinkle with dill and more flaky salt. Garnish with rose petals and drizzle with pickling liquid; serve immediately.
Reviews
Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
Reviews
Add Rating & Review 17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
Add Rating & Review
17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
17 Ratings 5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
5 star values: 1 4 star values: 2 3 star values: 7 2 star values: 6 1 star values: 1
All Reviews for Beets and Yogurt with Pickled Rose Petals
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beets and Yogurt with Pickled Rose Petals
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
