Roasted Beets & Cauliflower with Sorrel, Yogurt Tahina & Zhug

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

Instructions

1. Roast the Beets (1 hr 10 min / active 10 min)
1. Preheat oven to 400°F.
2. Wash beets and trim tops and bottoms.
3. Poke each with a paring knife, wrap individually in foil, and place on a sheet pan.
4. 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.

2. Roast the Cauliflower (30 min / active 5 min)
1. 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.
2. Roast at 400°F for about 25 minutes total, tossing halfway through, until caramelized and tender.
3. Prepare the Yogurt Tahina (15 min)
1. In a bowl or tall container, combine the tahini, yogurt, lemon zest and juice, olive oil, grated garlic, cumin, salt, and pepper.
2. 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.
3. Taste and adjust seasoning as needed — depending on the flavor of your tahini, you may want to add honey to balance bitter notes.
4. Prepare the Zhug (10 min)
1. 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.
2. Add lemon zest and juice, garlic, and Serranos; process until mostly smooth. Scrape down the sides, then add cumin, coriander, and chili flakes.
3. With the machine running, stream in olive oil until you reach a thick, spoonable consistency. Season with salt to taste.
5. Assemble the Dish (10 min)
1. 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.
2. Spread a generous layer of tahina on a platter.
3. Arrange the warm beets and cauliflower on top, alternating for color contrast.
4. 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.