Roasted Beets With Quark

1. 1

   ["Preheat oven to 400u00b0. Divide beets between 2 large sheets of foil. Drizzle 1/2 Tbsp. olive oil over beets on each sheet; season with vinegar, kosher salt, and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40 to 50 minutes. Let cool slightly and transfer the residual beet/oil/vinegar liquid into a large bowl. Then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it's alright if they fall apart).", "Meanwhile, whisk quark and lemon juice together and place in refrigerator.

2. 2

   Heat 3 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, season with kosher salt and pepper, and cook until nicely charred, about 4 minutes per side. Transfer to the large bowl (which has the residual beet/oil/vinegar liquid from the previous step), add 1/4 cup mint and 2 Tbsp. dill, and toss to coat. Generously smear quark on each plate, neatly place the beets & onions and drizzle the juices from foil - this is the lovely red combination of vinegar and beets. Add the dill, salt, and pepper. Serve at room temperature."]

* Per serving · 4 servings · Values may vary.

No additional tips available.