My five-year-old recently selected some yellow beets at the market and insisted we cook them together. I couldn’t resist. I usually use red beets, so trying the yellow variety was a pleasant surprise. Roasting transforms beets into sweet, tender pieces with a depth of flavor that boiling or eating them raw rarely brings out. I like to serve roasted beets as a simple, nutritious side dish, and I often roast extra to use as a salad topper later in the week. This straightforward roasted yellow beet recipe highlights the natural sweetness of the beets — just a little lemon, olive oil, coarse sea salt, and fresh parsley are all that’s needed for a delicious result.
Roasted Red Pepper and Feta Dip (Htipiti/Tirokafteri)
My Roasted Red Pepper and Feta Dip (often called Htipiti or Tirokafteri) is creamy, tangy and smoky — a perfect addition to any appetizer board. It comes together in under 10 minutes and requires only a few pantry staples. Serve it with pita, crackers or fresh vegetables for a quick mezze-style snack or starter. Roasted … Read more
