This gorgeous, jewel-toned salad features sweet roasted beets tossed with a toasted cumin-infused olive oil, red onion, preserved lemon, fresh dill, and dollops of creamy tahini yogurt to top it all off.

The striking contrast of the ruby red beets and the snow white yogurt, dotted with fronds of green dill and delicate purple radish flowers make for a dish that’s as pretty as it is delicious: that’s my kind of salad!

The flavors here are not shy. Cumin and dill are two very pungeant flavors, and yet they somehow work together perfectly.

Perhaps it’s the sweetness of the beats, the creaminess of the yogurt, or the tangy preserved lemons that pull it all together, but there’s no denying this is one of the more unique flavor combinations I’ve experienced. And yet… it just works.

And speaking of the yogurt… the simple mixture of tahini and Greek yogurt is my new favorite condiment. It’s perfect for dolloping and dipping, with just enough tahini flavor to make it interesting while still retaining the cool creaminess of the yogurt.

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