August 07, 2017
This is a fan favorite in Houston. The earthiness of the beets pairs well with the creaminess of the yogurt and cheese. We garnish with chiogga beets (the very pretty white and pink ones). If you cannot find these, don’t sweat it.
makes 4 cups
3 medium beets or 1 large (approximately 3/4 pound)
1/3 cup plain whole-milk yogurt
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 cup cherry tomatoes
2 tablespoons mustard oil
1 teaspoon cumin seeds
1/4 cup goat cheese, crumbled
2 tablespoons pistachios, crushed
10 pieces thinly sliced chiogga beets
Preheat the oven to 400°F. Wrap beets in foil and bake for 75 minutes or until fork tender. Refrigerate for 4 to 6 hours. Peel and chop into 1/2-inch cubes.
Combine with yogurt, salt, chili powder, and cherry tomatoes. Set aside.
Heat the oil and pop the cumin seeds. Pour over the salad.
Garnish with goat cheese, pistachios, and thinly sliced chiogga beets.
No chiogga beets? Regular beets sliced super thin will do just as well. They are for crunchy texture.
Use olive oil instead of mustard oil.
Try mustard seeds instead of cumin seeds.
December 02, 2022