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.
Active time: 50 min • Total time: 1 hr 30 min
1 quart roasted vegetables + 1 pint yogurt tahina + 1 cup zhug
10 wt oz as a main [or] 5 wt oz as a side salad
4 as a vegetarian main [or] 8 as a side salad
• Foil or dutch oven • Immersion blender • Food processor
Ingredients
For the Roasted Vegetables
- 6 small beets (about 1 lb, trimmed and scrubbed)
- 1 medium head cauliflower (about 1 lb, cut into florets)
- 3 Tbsp extra-virgin olive oil
- Salt and pepper, to taste
For the Yogurt Tahina
- ½ cup tahini (135 g)
- 1 cup Greek yogurt (240 g, plain full-fat)
- 1 Tbsp lemon zest (from about 1 lemon)
- 3 Tbsp fresh lemon juice (from about 1 lemon)
- 2 Tbsp extra-virgin olive oil
- 1 clove garlic, finely grated on a microplane
- 1 tsp ground cumin
- 1 tsp Kosher salt
- Freshly cracked black pepper, to taste
- Ice water, as needed (2–4 Tbsp)
- ~1 Tbsp honey, to taste
For the Zhug
- 1 bunch cilantro (1 1/2 cups chopped, stems included)
- 1 bunch parsley (1/2 cup packed leaves)
- 1 Tbsp lemon zest (from about 1 lemon)
- 2 Tbsp fresh lemon juice
- 2-3 cloves garlic
- 1-2 Serrano peppers, roughly chopped (adjust to heat preference)
- 1 tsp Kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- ¼ tsp red chili flakes (optional)
- ½ cup extra-virgin olive oil, plus more as needed to reach a thick, spoonable consistency
For Garnish
- 1 cup sorrel leaves, torn
- Lemon wedges, for finishing squeeze
- Extra-virgin olive oil, for drizzling
- Finishing salt and cracked black pepper
- Thinly sliced Serranos, optional, for additional heat
Sourcing Tips:
- Using smaller beets will cut down on cooking time.
Substitution Tips:
- Parsley and cilantro are classic, but you can swap in other herbs 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 substitute baby arugula if sorrel is unavailable.
Instructions
- Roast the Beets (1 hr 10 min / active 10 min)
- 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.
- Roast the Cauliflower (30 min / active 5 min)
- 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.
- Prepare the Yogurt Tahina (15 min)
- 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.
- Prepare the Zhug (10 min)
- 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.
- Assemble the Dish (10 min)
- 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 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.
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.
Serving & Storage Suggestions
- Ideal Temp: Room temp
- Prep Ahead Optionality:
- Up to 1 week ahead: Make the Yogurt Tahina and store it in a container 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.
- 2–3 days ahead: Make the Zhug. For the brightest color, wait to add the lemon juice until the day of. Remove from the fridge about 30 minutes before serving so the olive oil tempers.
- Day of: Roast the cauliflower shortly before serving — it’s best within a couple of hours while the edges stay crisp and caramelized.
- Best By date: Refrigerate leftovers in sealed containers. Consume 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.
Many components of this dish can be made in advance so that on the big day you’re mostly assembling — not rushing.
Chef Tip: Think of this dish as a colorful assembly rather than a multi-part project. With the sauces and beets prepped ahead, all you’ll need to do on Thanksgiving is roast the cauliflower and layer it up — easy, vibrant, and stress-free.
Did you make this?
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