Cracker Jack Beets w/ Caramelized Macademia Nuts, Yogurt and Red Pepper Flakes

Where's my prize?

Reminiscent of opening a box of Cracker Jacks as a kid, the aroma of caramelized nuts wafted through the kitchen as I made this dish. Yokum Ottolenghi gractiously shared a video on how to prepare these beets which was originally published in his book Plenty More. It’s almost like joining him in his restaurant as the beautiful colors and amazing pairing of flavors take this beet dish to a level beyond home cooking. 

My Paleo Marin: 4 Persimmons*

Ingredients:

6 - 8 medium red beets, not peeled,  tops and bottoms cut off

1 teaaspoon maple syrup

1 -2 tablespoons olive oil

1/2 - 3/4 cup macademia nuts, roasted in a 350º F oven for about 10 - 15 minutes (Note: Can also use almonds, pecans, or your nut of your choice)

Scant 3 tablespoons superfine sugar

3/4 cup Greek Yogurt (Note: Use Kite Hill for non-diary); plus milk or buttermilk to thin the yogurt if necessary

1/2 teaspoon Aleppo chili flakes, or hot chili flakes

For Topping: Drizzle of olive oil, cilantro leaves, salt and pepper 

Directions:

Preheat oven to 400º F. 

1. Wash and scrub beets with skins on. Pat dry and wrap each beet in foil. Place in a baking pan and roast until beets are soft in the center when pierced with a fork, about 1 hour. When done, remove foil and let cool. Peel skin off with a small knife. Slice into 1/16" slices and set aside in a medium bowl.

2. Put the sugar in a small sauce pan and turn on the heat to low. Allow the sugar to caramelize. Do not stir. When the sugar has turned brown, add the toasted nuts and stir to coat. Place the nuts on a plate covered with parchment paper and let cool. Chop about 1/2 the nuts.

3. When ready to serve the salad, toss the sliced beets with the maple syrup and olive oil. Place on the serving plate or plates. Distribute the yogurt over the top of the salad with a spoon; top with the caramalized nuts, hot pepper flakes and cilantro. Drizzle olive oil over the top, if desired.

Best eaten when assembled but can be stored covered in the fridge. Serves about 4 side salads.

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Recipe from Yokum Ottolenghi's Plenty More.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.