Beets with yogurt sauce

 
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This month, I’m so excited to partner with Vermicular to share the first of several recipes made using their incredible Musui–Kamado, the world’s first cast iron induction cooker.

Vermicular’s Musui–Kamado comes with two parts. The Musui is a beautiful handcrafted enameled cast iron pot that can also be used on a conventional gas or electric cooktop and in the oven. The pot sits in its own Kamado, an induction heating base that gives you even heating and precise temperature control. The Musui–Kamado is portable, and perfect for small kitchens like mine. I often move mine around the house, to where ever I can find a spare power outlet. 

Today’s recipe is simple, summery and intensely delicious – steamed-roasted beets with spiced yogurt and sweet balsamic. Using the Musui-Kamado, I was blown away by the flavour of the beets – the precision seal locks in moisture and flavour, resulting in beets that taste sweeter, earthier, and, to be frank, more like beets than ever. The cooker steams with just a splash of water and roasts at the same time, enhancing the natural flavours of vegetables. And the Musui–Kamado is perfect for multi-taskers like me – I set the cooking time for 30 minutes and walked away. When I returned, I was rewarded with the most perfectly cooked, sweet, tender beets. A healthful, light and breezy dish for warm evenings.

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Beets with Yogurt Sauce

An elevated side dish to brighten any dinner. Balance beets’ earthy sweetness with a savory yogurt sauce that will look beautiful plated on your table.

 

COOKING FLOW

[ LOW ] 30 min

REST 10 min

SERVES 4

 

6 baby beets, leaves trimmed
1 bay leaf
1 sprig fresh thyme

Sauce A
1/2 cup (120 g) plain yogurt
1/2 teaspoon ground coriander
1/4 teaspoon kosher salt
1/8 teaspoon ground ginger

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Sauce B
1 tablespoon balsamic vinegar
1 1/2 teaspoons sugar
1/2 teaspoon kosher salt

Garnish
Chopped walnuts
Fresh dill or fennel fronds

Place beets and herbs in the pot and add in 1 tablespoon of water.

Cover and steam-roast over [ LOW ] heat for 30 minutes. Turn off and rest covered for another 10 minutes. Let cool in the refrigerator, peel and cut into bite-size pieces.

Mix ingredients for Sauce A and Sauce B separately.

Smear the plate with Sauce A and place the beets on top. Drizzle with Sauce B, sprinkle chopped walnuts and dill or fennel fronds on top. Serve cold.

NOTE

••• When cooked beets are cool enough to handle, use a paper towel to rub off the skins

•••• These instructions are for using with the Vermicular Musui-Kamado. If you don’t have one, you could steam the beets using a traditional pot and steam rack, or roast them.

This blog post was sponsored by Vermicular. All opinions expressed are my own and I only work with brands that I genuinely use and enjoy.

 
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SALADHetty McKinnon