serves 4-6 as a side

  • 2-3 bunches of golden beets
  • 1/2 c dry white wine
  • 1/2 c chicken or vegetable stock
  • 1 orange, zested and juiced
  • 2 blood oranges
  • 1 c full fat yogurt
  • 2 tsp cumin
  • 1 handful of cilantro, flat leaf parsley and mint for garnish
  • 1/3 c toasted hazelnuts
  • Extra virgin olive oil
  • Fine & flaky sea salt
  • Freshly cracked pepper



Preheat oven to 400º.

Chop the tops of the beets, peel and cut into half or quarters depending on the size of the beets. Marinate the beets in the orange juice and a glug of olive oil. Add a pinch of fine sea salt and freshly cracked pepper. Set aside for at least 15 minutes.

Heat a cast iron skillet, add the beets, white wine, and chicken stock, and another small pinch of sea salt. Reduce the liquid by half and place the pan in the oven for 15 minutes.

In a small bowl, stir in the orange zest, cumin and a pinch of salt. Using a pairing knife, remove the skin from the blood oranges, and slice into orange wheels. set aside until serving.

Remove the beets from the oven. On a serving platter, add a big swipe of the yogurt and place the beets over the yogurt and nestle in the orange wheels. Garnish with flaky sea salt, leaves of fresh herbs and toasted hazelnuts.