Step 1 -
Preheat oven to 400℉.
Step 2 -
Rub washed beets in olive oil and wrap tightly in tin foil. Roast 1 hour. Remove from oven and set aside.
Step 3 -
While beets are roasting, zest the entire orange with a fine grater or zester.
Step 4 -
In a small mixing bowl, stir together yogurt, saffron, and orange zest. Give it a stir every 10 minutes or so and watch the rich yellow saffron infuse into the yogurt mixture.
Step 5 -
Slice the skin off the orange, and cut into desired slices. You can segment the orange or cut into quarter moon slices.
Step 6 -
Melt butter in microwave; add a pinch of salt and the Marrakesh Sitar blend.
Step 7 -
When beets can be easily pierced with a fork, remove from oven and let cool with the foil on. When cool enough to handle, use an old kitchen towel to rub off skin. Slice beets into quarters.
Step 8 -
Toss beets with the spiced butter and a squeeze of lemon. You want the butter to thicken on the beets and create a glaze at room temperature.
Step 9 -
On a white plate (because you want the colors to pop!) place yogurt sauce in the middle, and then add beets and orange slices, alternating to layer the two elements.
Step 10 -
Sprinkle with chopped pistachios, sesame seeds, mint, and salt.
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