Roasted beets with sesame and marjoram

Sep 19, 2022 | Uncategorized


Roasted beets with Sesame and marjoram

Colorful dish of beets with tops and spices
Course: Side Dish
Yield: 4


  • 4 bunches beets with tops or 2 lbs. beets and 1/2 bunch swiss chard with leaves
  • 5 tbsp olive oil, divided
  • 1/2 bunch marjoram or oregano, plus 2 tbsp leaves
  • 1/2 cup creme' fraiche
  • 1/4 cup whole milk greek yogurt
  • 1 tsp plus 1 tbsp sherry vinegar or red wine vinegar
  • 2 tbsp toasted sesame seeds


  • Preheat oven to 400 degrees. trim beet tops and set aside half of them. Scrub beets, pat dry and slice 1/4 inch think.
  • Toss in a bowl with 4 tbsp of the olive oil and season to taste with salt and pepper.
  • Sprinkle dried marjoram on a rimmed baking sheet and lay out beets in an even layer on top. Sides touching is ok.
  • Roast, turning occasionally, until beets are tender (15 - 20 min). Remove from oven and add beet greens. Roast until just slightly wilted or about 2 min. Remove from oven again and let cool.
  • Whisk creme' fraiche, yogurt, and 1 tsp. vinegar in a small bowl. Season with salt to taste and set aside. Smash sesame seed, 2 tbsp. marjoram leaves and a bit of salt in a bowl or mortar and pestle. Mix with remaining 1 tbsp of olive oil and set this aside as well.
  • Drizzle remaining vinegar on greens and beets and season with salt and pepper.
  • Spoon 1/2 of creme' fraiche mixture onto a platter and arrange beets and greens. Drizzle with remaining vinegar and creme' fraiche.


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