Roasted Beets with Ras el Hanout Spiced Yogurt

Earthy, sweet beets against a cool, spiced yogurt. Ras el hanout brings warm depth without heat. The fennel greens keep it grounded. Works as a starter or a side. Low effort, high return.

Chef Clayton Allen

Serves 4

Ingredients
Beets

•     6 medium red beets

•     Olive oil, as needed

•     Kosher salt

Ras el Hanout Spiced Yogurt

•     1 cup Greek yogurt

•     2 tsp ras el hanout (available at Middle Eastern grocery stores)

•     1 tsp lemon juice

•     1 Tbsp olive oil

•     Kosher salt

To Finish

•     Fresh fennel greens and parsley

•     Olive oil

Method

1.    Preheat oven to 400°F. Wash beets and trim tops.

2.    Toss lightly in olive oil and salt. Wrap tightly in foil or place in a covered roasting pan.

3.    Roast until fully tender when pierced with a knife, about 45-75 minutes depending on size.

4.    Cool slightly, then rub the skins off while still warm. Cut into chunks.

5.    Whisk yogurt with ras el hanout, lemon juice, olive oil, and salt until smooth.

6.    Spread yogurt onto a plate as the base.

7.    Dress warm beets with olive oil and salt. Arrange over the yogurt.

8.    Finish with fresh herbs and a final drizzle of olive oil.

Note: Beets can be roasted a day ahead. The yogurt keeps refrigerated for up to two days.