Name: Roasted Beets With Dukkah and Sage
Yield: 8 Servings
Ingredients: 2 lb. small or medium red beets (about 12 small or 8 medium); 2 Tbsp. extra-virgin olive oil; 2 Tbsp. sherry vinegar or red wine vinegar; Kosher salt; 1 Tbsp. coriander seeds; 1 Tbsp. fennel seeds; 2 tsp. cumin seeds; ¼ cup raw cashews; ¼ cup raw pistachios; 1 Tbsp. benne seeds or sesame seeds; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ½ small red onion, thinly sliced; ¼ cup extra-virgin olive oil; ¼ cup fresh lime juice; ¼ cup thinly sliced sage or mix of basil and mint, divided

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Photograph by Joshua Kissi, food styling by Roscoe Betsill, prop styling by Amy Wilson

There’s no better party side than one that can be made ahead. You can roast the beets and make the dukkah, a coarse Egyptian and Middle Eastern nut and spice blend, for this dish days in advance, then you’ll just need a few minutes to assemble before dinner. The dukkah holds well up to a week; make extra and use to brighten other roasted veg or meat.

This recipe was adapted from ‘The Rise: Black Cooks and the Soul of American Food,’ by Marcus Samuelsson with Yewande Komolafe and Tamie Cook.

Recipe notes

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Recipe notes

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