What if the vegetables were the star of the show instead of just best supporting actors? What if they were treated with the respect they deserve? After all, what other food group is so flavorful, aesthetically pleasing and absolutely delicious just on its own?

My intention with this dish is to answer those questions. To create a dish that allows the vegetables to shine. Not to dice them small to be used as contributing flavors, but to celebrate them for what they are. They are left mostly whole in this dish and not fussed with, and then, with a few umami-packed, flavor- and texture-diverse supporting ingredients, are elevated and enhanced to new levels.

Although the recipe contains a few different components, it is quite simple to throw together, and I guarantee you will be licking the plate clean! Serve it as an appetizer, main course, or even dinner during the week.

Vegetables

• 1 medium-sized beet
• 2–3 carrots (depending on size)
• 1 leek, sliced vertically down the center (remove first layer, then cut into a little over 2-inch/5-cm pieces)
• 6 Tbsp olive oil
• 1 tsp salt

Nut and Seed Crunch

• 2 tsp white sesame seeds
• scant ½ cup salted roasted pistachio nuts, roughly chopped
• 1 tsp black sesame seeds
• zest of 1 lemon

Soy Drizzle

• 2 Tbsp soy sauce
• 1 tsp balsamic vinegar
• 1 tsp rice vinegar

Assembly

• 1½ cups plain Greek yogurt
• ½ candy-striped radish, thinly sliced (use remaining half to add to a beautiful salad!), or 4–5 finger radishes, sliced in half lengthwise

For the vegetables: Preheat oven to 300°F (150°C). Scrub the outside of the beet and carrots very well with a semi-rough sponge (no need to peel). Do not dry them after washing. Place leek pieces in a bowl of cold water, separating the layers so that each price gets properly cleaned. Agitate water a little. Allow leeks to sit for 5 minutes. Gently remove the leek, being careful not to agitate the water this time (because all the sediment sinks!). Again, no need to dry them.

Place beets and carrots on the bottom of a heavy-bottomed, oven-proof pot with a lid. Drizzle with olive oil and sprinkle salt over the vegetables. Place pot, uncovered, on the stove over medium-high heat. The second you start to hear sizzling (this should take about 1½–2 minutes), cover the pot.

Allow the vegetables to cook on the stove for another 90 seconds (set a timer!). After 90 seconds, take the covered pot (no matter how tempting it is, do not uncover!) and place in the preheated oven.

Cook for 2 hours. After 2 hours, check the vegetables by removing the pot lid and inserting a very sharp knife into the center of the beet. If the knife goes in and out very easily, your vegetables are ready. If not, give them another 10 minutes, repeating the checking process until the beet is tender.

While the vegetables are cooking, prepare the other components.

For the nut and seed crunch: Place sesame seeds in a dry pan over medium heat. Use a rubber spatula to continuously stir the seeds until they begin to become heated through (about 2 minutes). Add pistachios and black sesame seeds. Continue to stir until the color of the white sesame seeds begins to deepen (this was about 3 more minutes for me, but depending on the size and weight of your pot, it may take less time). Remove pan from stove, immediately stir in zest, and set aside to cool. (Note: If you took the seeds too far and they colored a little more than slightly, immediately pour them into a heat-proof bowl so you stop any residual cooking and they can cool down.)

For the drizzle: Combine soy sauce and vinegars in a cup. Set aside.

To assemble: Wearing gloves, use paper towels to slide the skin off the beet. Return to the pot.

Take a large-sized platter (ideally with a little lip, so the juices don’t run) or a large shallow bowl and spread the yogurt on the bottom of the dish, creating a bed in the center for vegetables.

Using a fork and a gloved hand, break the beet and carrots into rough 1½–2-inch (4–5-cm) pieces. Add the pieces of beet and carrot and the leek to the serving dish. Remove 2 Tbsp of the cooking oil (which will be studded with beautiful pink juice from the beet) and drizzle over the vegetables.

Next, place the radishes between the pieces of roasted vegetables. Drizzle the soy drizzle on top and sprinkle 1 Tbsp of the nut and seed mixture over that. Serve and enjoy!

(Originally featured in Family Table, Issue 742)