Mediterranean · Salads & Sides

Roasted Beets & Cauliflower with Sorrel, Yogurt Tahina & Zhug

Laura Sawicki

by Laura Sawicki

Oseyo

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Tested by
Valentiful
Cooked and tested by the Valentiful team

Roasted beets & cauliflower bring a colorful spin to the Thanksgiving table. The roasted vegetables sit atop a rich layer of yogurt tahina. Sorrel adds a fresh, citrusy bite—a reminder that the warmth of Texas summer is just behind us. A spicy zhug drapes over the vegetables settling into every nook and cranny so each bite shines! In a sea of beige Thanksgiving dishes, this vibrant root vegetable side will make any table sparkle.

Tastes
Colors
Techniques
DietaryGluten-Free · Egg-Free · Soy-Free · Nut-Free · Dairy-Free · Vegetarian
Yield1 quart Roasted Vegetables · 1 pint Yogurt Tahina · 1 cup Zhug
Serves8 (Side Salads (5 wt oz))
TimeActive 50m · Inactive 40m · Total 1h 30m

Ingredients

1 lb Beetsscrubbed
1 lb Cauliflowercut into florets
3 Tbsp Olive Oil
Salt, to taste
Black Peppercorn, to tastecracked
½ cup Tahini
1 Tbsp Lemonszested, from about 1 lemon
3 Tbsp Lemonsjuiced, from about 1 lemon
2 Tbsp Olive Oil
1 clove Garlicgrated finely on a microplane
Black Peppercorn, to tastecracked
Ice Water, to taste (~3 Tbsp)
Honey, to taste (~1 Tbsp)
½ cup Parsley
1½ cups Cilantrochopped
1 Tbsp Lemonszested, from about 1 lemon
2 Tbsp Lemonsjuiced
2 cloves Garlic
1 Serrano Pepperminced, adjust to heat preference, roughly
¼ tsp Chili Flakesoptional
½ cup Extra-Virgin Olive Oilplus more as needed to reach a thick, spoonable consistency
1 cup Arugulatorn (optional)
or Fresh Sorrel Leaves(optional)
Lemons, to tastecut into wedges for finishing squeeze
Extra-Virgin Olive Oil, to tastefor drizzling
Black Peppercorn, to tastecracked
Serrano Peppers, to tastesliced, optional, for additional heat
Flake Salt, to taste

Sourcing Tips

Chef Tip: Using smaller beets will cut down on cooking time.


Substitution Tips: Parsley and cilantro are classic, but you can swap in other herbs or use them in combination. When dill is in season, I especially love adding in a 1/2 cup dill in place of some of the cilantro. You can also substitute baby arugula if sorrel is unavailable.

Instructions

••
Preheat oven to 400 °F.
Wash beets and trim tops and bottoms.
Poke each with a paring knife, wrap individually in foil, and place on a sheet pan.
Roast at 400 °F until tender, about 1 hour, depending on the size of the beets.
CHEF TIP: Wrapping each beet individually helps them cook evenly and keeps their natural juices (and color!) from bleeding out. It also traps a little steam, which gently loosens the skin — making them easier to peel once cooled.
ALTERNATIVE METHOD: I you don’t have foil, you can also place the beets snugly in a covered Dutch oven or lidded baking dish with a splash of water. The enclosed heat creates the same steaming effect while reducing waste.
Cut the cauliflower into florets and spread them on a sheet tray. Drizzle with olive oil and season generously with salt and pepper. Toss directly on the tray to coat evenly, then spread into a single layer.
Roast at 400 °F for about 25 minutes total, tossing halfway through, until caramelized and tender.
In a bowl or tall container, combine the tahini, yogurt, lemon zest and juice, olive oil, grated garlic, cumin, salt, and pepper.
Using an immersion blender, blend until the mixture begins to thicken. Gradually stream in ice water while blending until smooth, light, and creamy.
CHEF TIP: The ice water helps the tahini emulsify and prevents it from seizing, giving you a silky texture. Taste and adjust seasoning as needed.
Taste and adjust seasoning as needed — depending on the flavor of your tahini, you may want to add honey to balance bitter notes.
In a food processor, pulse parsley and cilantro until finely chopped.
CHEF TIP: You can include the tender stems — just give them a quick rough chop first so the food processor breaks them down evenly and you don’t end up with stringy bits.
Add lemon zest and juice, garlic, and Serranos; process until mostly smooth. Scrape down the sides, then add cumin, coriander, and chili flakes.
With the machine running, stream in olive oil until you reach a thick, spoonable consistency. Season with salt to taste.
Peel and chop roasted beets.
Chef Tip: Let roasted beets cool for ~10 minutes until cool enough to handle. The skins will slide right off when rubbed with your hands. Then chop into bite-sized pieces.
Spread a generous layer of tahina on a platter.
Arrange the warm beets and cauliflower on top, alternating for color contrast.
Garnish with sorrel (or arugula) leaves, fresh-squeezed lemon juice, drizzle olive oil, and season with coarse salt and cracked black pepper. Spoon zhug over the vegetables and scatter a few sliced Serranos for extra heat.
Finished cooking?

Serving & Keeping

Serve: Room Temp
Make ahead: Up to 1 week ahead: Make the Yogurt Tahina and store it in the fridge. Up to 3 days ahead: Roast the beets, peel them and refrigerate. On the day of, chop them up and bring them back to temp in the oven while the cauliflower is roasting. Up to 2–3 days ahead: Make the Zhug. Up to a couple hours ahead: Roast the cauliflower shortly before serving.
Keeps: Refrigerate leftovers in sealed containers. Enjoy within 5 days.
Surplus Ingredients: Zhug and tahina will make each make about 1/2 cup extra. Set out extra for anyone who wants a little extra sauce, and use any leftovers with Mediterranean meat or vegetable dishes.