Crispy Beets With Turmeric Yogurt and Pickled Beet Stems

By ltrodrigu

Ingredients

• 2 1/2 pounds baby red beets with tops
• 1 cup water
• 3/4 cup Champagne vinegar
• 1/2 dried bay leaf
• 3/4 teaspoon fennel seed, toasted
• 3/4 teaspoon coriander seed, toasted
• 2 1/2 teaspoons dried turmeric
• 1/4 teaspoon red pepper flakes
• 2 teaspoons sugar
• 2 tablespoons salt, plus 2 1/2 teaspoons
• 1 tablespoon freshly ground black pepper, plus 1/4 teaspoon
• 4 tablespoons extra-virgin olive oil
• 2 cups vegetable oil
• Juice and zest of 1/2 lemon
• 1 cup plain Greek yogurt

Preparation

Step 1

Prepare Beets:
Remove most of stems from beets, leaving 2 inches of stem on beets. Set beets aside. Remove leaves from beet stems and reserve for garnish. Cut stems to 1-inch lengths and place in a bowl for pickling.

Pickle Beet Stems:
In a medium pot over high heat, bring water, vinegar, bay leaf, fennel seeds, coriander seeds, ½ teaspoon turmeric, pepper flakes, sugar, 2½ teaspoons salt and ¼ teaspoon black pepper to a boil. Pour liquid over beet stems and let marinate 1 hour.

Meanwhile, Roast Beets:
Preheat oven to 350 degrees. Place beets in a roasting pan. Season with 2 tablespoons salt, 1 tablespoon pepper and 3 tablespoons olive oil. Cover with foil and roast until tender, about 45 minutes. (Larger beets may take longer.) Remove from oven and let cool. Place beets between sheets of parchment paper and press with your hand until beets are partially flattened but still hold together.

In a high-sided frying pan, heat vegetable oil to 360 degrees, using a deep-fat or candy thermometer to monitor temperature. Working in batches to avoid overcrowding pot, fry beets until crisp, 2-3 minutes per batch. Use a slotted spoon to remove beets from oil and place on a paper-towel-lined plate to drain. Season with salt.

In a small bowl, toss beet greens with remaining olive oil and a squeeze of lemon juice. In another small bowl, mix yogurt with lemon zest and remaining dried turmeric. Season with salt and pepper. To serve, top yogurt with crispy beets, pickled stems and beet leaves.