Red Wine–Roasted Beets with Tahini Yogurt

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Tart sumac, piquant peppercorns, and herbal yet lightly sweet green cardamom combine to season these wine-cooked beets, infusing them with fresh flavor that complements the fruity red wine in the recipe without overpowering it. After roasting, the sweet and tender beets are served atop a whipped, creamy turmeric- and tahini- seasoned yogurt spread and finished with chopped pistachios, lots of herbs, and a dusting of more sumac.

By Andrea Slonecker

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Red Wine–Roasted Beets with Tahini Yogurt — Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver

Active Time:

25 mins

Total Time:

1 hr 55 mins

Yield:

6 to 8 servings

Roasting vegetables or meat with a splash of wine creates a moist heat environment in the oven while imparting flavor to the roast. When choosing a wine for roasting, consider the colors and flavor profiles of what you're cooking: A bold red wine works well with hearty meats like lamb and dark vegetables like purple carrots; a lighter white wine is more in line with a roast chicken or pale vegetable like parsnips or squash.

In this recipe, a fruity red wine like Gamay or Grenache provides a brightness that offsets the beets' natural earthiness. These lighter reds also mix well with the sumac in the dish, which has a fruity note of its own. In addition, the moisture created through roasting with wine keeps the beets supple, preventing them from getting leathery.

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Ingredients

2 teaspoons green cardamom pods, smashed
2 teaspoons whole black peppercorns
2 cups fruity red wine (such as Gamay or Grenache)
2 tablespoons plus 1/2 teaspoon ground sumac, divided
1 tablespoon plus 1/2 teaspoon kosher salt, divided
2 pounds red beets (about 6 medium beets), trimmed, peeled, and cut into 1-inch pieces
¾ cup plain whole-milk strained yogurt
3 tablespoons tahini
1 teaspoon ground turmeric
1 to 2 tablespoons water, divided
2 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
.3333 cup salted roasted pistachios (about 1 1/2 ounces), roughly chopped
¼ cup roughly chopped mixed fresh tender herbs (such as mint, cilantro, and dill)
Flaky sea salt, to taste

Directions

Place cardamom pods and peppercorns on a 4-inch square of cheesecloth; secure pouch using kitchen twine. Combine wine, cheesecloth pouch, 2 tablespoons sumac, and 1 tablespoon kosher salt in a medium-size Dutch oven. Cook over medium-high, stirring occasionally, until reduced by about half, 6 to 10 minutes. Stir in beets. Cover Dutch oven tightly with aluminum foil, and place lid on top. Transfer to preheated oven, and roast until beets are just tender when pierced with a knife, 45 minutes to 1 hour. Remove from oven. Remove foil and lid. Let beets cool to room temperature in roasting liquid, about 1 hour.
Meanwhile, whisk together yogurt, tahini, turmeric, 1 tablespoon water, and 1/4 teaspoon kosher salt in a medium bowl. If needed, whisk in remaining 1 tablespoon water, 1 teaspoon at a time, to thin mixture to a spreadable consistency. Let stand at room temperature for flavor and color to bloom, about 1 hour.
Pour beet mixture through a colander; discard liquid and cheesecloth pouch. Toss together drained beets, oil, vinegar, and remaining 1/4 teaspoon salt in a medium bowl.
Whisk yogurt mixture well; spread on a platter. Top with beets. Sprinkle beets with pistachios, chopped mixed tender herbs, and remaining 1/2 teaspoon sumac. Season with flaky sea salt to taste.

Make Ahead

Yogurt mixture may be stored in an airtight container in refrigerator up to 3 days. Let come to room temperature before serving. Beets can be roasted up to 1 day in advance. Refrigerate them in the roasting liquid, and then strain.