Beets N’ Roses

Beets N' Roses

Golden Beets and Disneyland Roses

With its apricot-orange-pink coloration and delicate spice fragrance, the Disneyland Floribunda is the official rose of the magical kingdom. See this fabulous rose planted at the main gate turnstiles and throughout the park.

After a trip home from the farmers market, I noticed how similar the color of my golden beets were to the Disneyland roses blooming in my garden. They were begging to be photographed together.

Then I roasted the golden beets and this is where they ended up:

Golden Beets, Blistered Haricots Verts, Marinated Blackberries
Vanilla Skyr, Dukkah, Olive Oil, Aged Balsamic Vinegar

Golden earthy beets, tender green beans with a hint of smoky char, and sweet-tart blackberries all pair surprisingly well with creamy vanilla skyr. The nutty, toasty Egyptian spice mix adds depth and exotic notes to this savory-sweet, veggie-fruit combination.

Roasted Golden Beets

Trim the greens from the beets. Wrap beetroots in aluminum foil with olive oil and lemon thyme. Roast at 375°F for about an hour until tender. Let cool then rub under running water to remove skin. Cut into wedges.

Marinated Blackberries

Place blackberries in a small bowl and toss with aged balsamic vinegar. Set aside to marinate.

Blistered Haricots Verts

Microwave a bag of haricots verts for two and a half minutes, until tender. Remove beans to a bowl to let steam escape. Heat olive oil in a wok. Add green beans and toss until blistered. Season with salt and pepper.

Dukkah – Egyptian Nut, Seed, and Spice Mix

  • 1 T. coriander seeds
  • 1 T. cumin seeds
  • 1 T. fennel seeds
  •  1 t. black peppercorns
  • 2 T. toasted sesame seeds
  • 1/2 c. toasted hazelnuts, most of skins removed
  • 1/2 t. salt
  • 1/2 t. sweet paprika
  • 1 t. dried mint
  • 1/4 c. roasted sunflower seeds

Toast coriander, cumin, and fennel in a dry pan until fragrant. Transfer to a spice grinder along with the black peppercorns and sesame seeds. Pulse until coarsely ground.

Place hazelnuts in the small bowl of a food processor. Pulse until coarsely ground. Add spice mix, salt, mint, and paprika and pulse to combine. Remove to an air-tight container, add sunflower seeds and shake to combine (leaving the sunflower seeds whole). The dukkah should be good for about a month.

Golden Beets, Blistered Haricots Verts,, Marinated Blackberries


  • icelandic-style vanilla skyr
  • balsamic marinated blackberries
  • blistered haricots verts
  • golden beet wedges
  • fruity olive oil
  • dukkah
  • parsley

Smear a couple scoops of Siggi’s Icelandic-style vanilla skyr on a plate. It’s a thick, creamy yogurt – rich in protein, and not a lot of sugar. Spoon blackberries and the balsamic marinade over the skyr. Scatter haricots verts and wedges of golden beets  around the plate. Drizzle with olive oil. Sprinkle with dukkah and a few parsley leaves for fresh herbal notes.

2 thoughts on “Beets N’ Roses”

  1. Made this deliciously creative salad tonight and loved it! I had dukkah in the fridge already and added some dried mint to it, what a good idea. Thanks Lori Lynn from your neighbor in Santa Monica.

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