Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.
There's no real need to peel beets—or carrots or Jerusalem artichokes, for that matter. Instead, lightly scrub with a vegetable brush or a new scouring pad under running water. The farm-fresh look adds visual appeal, making any beet or carrot—or Jerusalem artichoke— dish that much more sophisticated.
Recipe information
Yield
8 Servings
Ingredients
Preparation
Step 1
Preheat oven to 400°. Trim tops from beets; set aside half of tops (reserve remainder for another use). Scrub beets, pat dry, and slice 1/4" thick. Toss in a large bowl with 4 tablespoons oil; season with salt and pepper. Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15–20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Step 2
Scatter marjoram sprigs across a rimmed baking sheet and arrange beets on top in as even a layer as possible (some overlap is okay). Roast, tossing occasionally, until beets are tender, 15–20 minutes. Remove from oven and toss in reserved beet greens; roast just until slightly wilted, about 2 minutes. Let cool.
Step 3
Meanwhile, whisk crème fraîche, yogurt, and 1 teaspoon vinegar in a small bowl; season with salt; set aside.
Step 4
Smash sesame seeds, 2 tablespoons marjoram leaves, and a generous pinch of salt in a mortar and pestle to combine. (Alternatively, chop with a knife.) Transfer to a small bowl and mix in remaining 1 tablespoon oil; set sesame salt aside.
Step 5
Drizzle roasted beets and greens with remaining 1 tablespoon vinegar; season with salt and pepper. Spoon reserved crème fraîche mixture between 2 platters and arrange beets and greens on top; sprinkle with sesame salt.
Step 6
Do ahead: Beets (without greens) can be roasted 1 day ahead. Let cool; cover and chill. Bring to room temperature before using; sauté greens separately. Sesame salt can be made 2 days ahead; cover and chill.
Recipe notes
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