There’s no better party side than one that can be made ahead. You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance, then you’ll just need a few minutes to assemble before dinner. The dukkah holds well up to a week; make extra and use to brighten other roasted veg or meat.
This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food,’ by Marcus Samuelsson with Yewande Komolafe and Tamie Cook.
Recipe information
Yield
8 Servings
Ingredients
Roasted Beets
Dukkah and Assembly
Preparation
Roasted Beets
Step 1
Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into 4 wedges, or 6 wedges if they are larger.
Do ahead: Beets can be roasted 2 days ahead. Let cool; cover and chill.
Dukkah and Assembly
Step 2
Toast coriander seeds, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 3 minutes. Transfer to a spice mill, mortar and pestle, or small food processor; let cool. Pulse until coarsely chopped. Add cashews, pistachios, benne seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; pulse again until coarsely chopped.
Step 3
Toss roasted beets, red onion, oil, lime juice, half of sage, and ¼ cup dukkah in a medium bowl to combine; taste and season with salt. Arrange on a platter and top with more dukkah and remaining sage.
Do Ahead: Dukkah can be made 1 week ahead. Store airtight at room temperature.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
11 of Our Favorite Marcus Samuelsson Recipes
From piri-piri short ribs to “unbelievably good” roasted carrots.
