Serving Size: 2-4

Ingredients

• 1 bunch of beets (5 or 6), trimmed of leaves and root, washed thoroughly
• 1 Cara Cara orange
• 1/4 cup of Greek yogurt
• 1 tsp Marrakesh Sitar Moroccan Blend
• 4 Tbsp of cultured butter
• Juice of 1 lemon
• Pinch of Super Negin Saffron (4–6 threads)
• Crushed Pistachio for garnish
• Toasted sesame seeds for garnish
• Mint for garnish, chiffonade or chopped
• Olive oil
• Salt

Add All Products

Directions

1. Preheat oven to 400℉.
2. Rub washed beets in olive oil and wrap tightly in tin foil. Roast 1 hour. Remove from oven and set aside.
3. While beets are roasting, zest the entire orange with a fine grater or zester.
4. In a small mixing bowl, stir together yogurt, saffron, and orange zest. Give it a stir every 10 minutes or so and watch the rich yellow saffron infuse into the yogurt mixture.
5. Slice the skin off the orange, and cut into desired slices. You can segment the orange or cut into quarter moon slices.
6. Melt butter in microwave; add a pinch of salt and the Marrakesh Sitar blend.
7. When beets can be easily pierced with a fork, remove from oven and let cool with the foil on. When cool enough to handle, use an old kitchen towel to rub off skin. Slice beets into quarters.
8. Toss beets with the spiced butter and a squeeze of lemon. You want the butter to thicken on the beets and create a glaze at room temperature.
9. On a white plate (because you want the colors to pop!) place yogurt sauce in the middle, and then add beets and orange slices, alternating to layer the two elements.
10. Sprinkle with chopped pistachios, sesame seeds, mint, and salt.