Roasted Beet & Blood-Orange Jewels with Warm Cardamom–Sumac Dressing
I started making this Roasted Beet & Blood-Orange Jewel Side in London winters—those long grey afternoons when you need color and comfort. But the soul of it is pure Tel Aviv: citrus everywhere, herbs like confetti, and a dressing that tastes like it’s been kissed by a spice market.
The inspiration was a sabbath table habit from home: something roasted and sweet, something sharp and fresh, and always a “crunch bowl” someone passes around as if it’s essential (it is). Here, the beets roast until they’re almost jammy, then I toss them while they’re still warm into a cardamom–sumac dressing that I bloom in the pan. That little step is everything—heat wakes up the spices and helps the dressing cling to every beet like perfume.
What makes it special to me is the contrast: earthy beets, bright blood orange, green herbs in ridiculous quantity, and pistachio–sesame crunch that makes each bite pop.
Make it yours: swap blood orange for grapefruit, add feta or labneh, or go extra with pomegranate seeds. And please—don’t be shy with the herbs. More is always the answer.
Featured Recipe
Roasted Beet & Blood-Orange Jewel Side with Warm Cardamom–Sumac Dressing, Green Herbs, and Pistachio–Sesame Crunch
This is my winter side for when the roast is doing its serious, cozy thing and you need the plate to look like a celebration. I roast beets until they’re jammy, then toss them (still warm) in a tangy, spiced dressing that blooms in the pan—so it clings and perfumes every corner. Blood orange, loads of herbs, and a pistachio–sesame crunch make it jewel-toned, herby, and slightly wild in the best way.
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Ingredients
- 1.2 kg Small to medium beets (mix of red + golden if you can)(about 2 1/2 lb; scrubbed well)
- 3 tbsp Olive oil(plus more as needed)
- 2 tsp Fine salt(divided, plus more to taste)
- 1 tsp Black pepper(freshly ground)
- 1 Red onion(small; very thinly sliced)
- 2 tbsp Sherry vinegar or red wine vinegar(for quick-pickling the onion)
- 1 tsp Honey(or date syrup)
- 2 Blood oranges(zest 1; juice both (about 90–120 ml / 6–8 tbsp), plus segments from 1 orange if you like)
- 1 clove Garlic(finely grated)
- 0.5 tsp Ground cardamom(warm, floral backbone)
- 0.5 tsp Ground cumin(optional but lovely)
- 2 tsp Sumac(plus extra to finish)
- 0.5 tsp Aleppo pepper(or chili flakes, to taste)
- 1 tsp Dijon mustard(helps the warm dressing emulsify)
- 1 tbsp Pomegranate molasses(for deep tang and shine (optional but very ‘me’))
- 1/3 cup Pistachios(roughly chopped for pistachio–sesame crunch)
- 1 1/2 tbsp Sesame seeds(for the pistachio–sesame crunch)
- 1/3 cup Blood orange juice(juice whisked into the warm dressing)
- zest of 1 Blood orange zest(zest added to finish with the beets)
- 1 orange Blood orange segments(optional addition to finish the dish)
- 2–3 tbsp Fresh herbs(chopped, to finish (parsley, mint, or a mix))
Instructions
- 1
Heat the oven to 220°C / 425°F. Set a rimmed baking tray inside to preheat (this helps the beets get a little roast-edge, not just steam).
10 min
Tip: If your beets are different sizes, that’s fine—just keep them in separate foil packets so you can pull the smaller ones earlier.
- 2
Roast the beets: Cut any large beets into 2–3 wedges; leave small ones whole. Toss with 2 tbsp olive oil, 1 1/2 tsp fine salt, and 1 tsp black pepper. Divide between two large foil packets (one for red beets, one for golden, to keep the colors clean). Place packets on the hot tray and roast until a knife slides in easily.
50 min
Tip: Start checking at 40 minutes for small beets; big wedges can take 60–70. You want them tender but not collapsing—jammy, not mushy.
- 3
Quick-pickle the onion while the beets roast: In a small bowl, toss sliced 1 red onion with 2 tbsp sherry vinegar or red wine vinegar, 1 tsp honey, and a pinch of fine salt. Scrunch with your hands for 20 seconds and let it sit.
10 min
Tip: This takes the raw bite down and turns the onion glossy and pink—instant ‘jewel box’ effect.
- 4
Make the pistachio–sesame crunch: In a dry skillet over medium heat, toast 1/3 cup pistachios (roughly chopped) with 1 1/2 tbsp sesame seeds and a pinch of fine salt until fragrant and just golden. Tip onto a plate to cool.
5 min
Tip: Don’t walk away—sesame goes from perfect to bitter fast. Cooling on a plate stops the carryover toast.
- 5
Build the warm spiced dressing (this is the whole point): In the same skillet (off the heat), add 1 tbsp olive oil, the grated 1 clove garlic, 0.5 tsp ground cardamom, 0.5 tsp ground cumin, 2 tsp sumac, and 0.5 tsp aleppo pepper. Let the residual heat wake the spices for 30–45 seconds, then whisk in 1/3 cup blood orange juice, 1 tsp dijon mustard, 1 tbsp pomegranate molasses, and 1/2 tsp fine salt. Warm gently for 30–60 seconds, just until steamy—not boiling.
4 min
Tip: Warm dressing clings to roasted veg like a glaze. If it looks sharp, add 1–2 tsp more olive oil. If it looks flat, add a pinch more salt or sumac.
- 6
Peel (if needed), slice, and toss: When the beets are done, open the packets carefully (steam!). If you used whole beets, rub off skins with a paper towel while still warm. Slice into wedges or thick half-moons. While the beets are still warm, toss them in a serving bowl with most of the warm dressing.
10 min
Tip: Warm beets drink flavor. This step is why the dish tastes ‘restaurant’ even though it’s humble.
- 7
Finish like a jeweled winter garden: Fold in the quick-pickled onions (and any pickling liquid), zest of 1 blood orange, and—if you want extra drama—1 orange blood orange segments. Shower with the pistachio–sesame crunch and plenty of 2–3 tbsp fresh herbs. Finish with an extra pinch of sumac and a last thread of olive oil.
5 min
Tip: Serve warm or room temp. For a roast dinner, I like it slightly warm so it plays nicely with pan juices and gravy-adjacent things.
Chef's Notes
This one is personal: it’s the kind of side I grew up seeing at Shabbat tables in Tel Aviv—beets everywhere—but I’m giving it my London-market winter twist with blood orange and a dressing that blooms in warm olive oil. Substitutions: regular oranges work if blood oranges aren’t around; swap pistachios for walnuts or almonds; if you don’t have pomegranate molasses, add 1 extra tbsp vinegar plus 1 tsp honey. Make-ahead: roast beets up to 2 days ahead; re-warm gently, then toss with the warm dressing right before serving so it stays glossy and punchy.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.