![Red Wine–Roasted Beets with Tahini Yogurt](https://cdn.statically.io/img/www.foodandwine.com/thmb/8PihU_S_is8v7cCyI2Buc5Dv6Lk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Red-Wine-Roasted-Beets-with-Tahini-Yogurt-FT-RECIPE0422-8a35bb4e0c9944fcbc64cc087577f0c3.jpg)
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.
Ingredients
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2 teaspoons green cardamom pods, smashed
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2 teaspoons whole black peppercorns
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2 cups fruity red wine (such as Gamay or Grenache)
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2 tablespoons plus 1/2 teaspoon ground sumac, divided
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1 tablespoon plus 1/2 teaspoon kosher salt, divided
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2 pounds red beets (about 6 medium beets), trimmed, peeled, and cut into 1-inch pieces
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¾ cup plain whole-milk strained yogurt
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3 tablespoons tahini
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1 teaspoon ground turmeric
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1 to 2 tablespoons water, divided
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2 tablespoons extra-virgin olive oil
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1 teaspoon red wine vinegar
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.3333 cup salted roasted pistachios (about 1 1/2 ounces), roughly chopped
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¼ cup roughly chopped mixed fresh tender herbs (such as mint, cilantro, and dill)
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Flaky sea salt, to taste
Directions
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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.
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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.
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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.
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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.
Suggested Pairing
Fruity, peppery Gamay: Division-Villages Les Petits Fers