- Kosher salt and freshly ground black pepper
- 1/2 Pound beets, peeled, greens reserved
- 3 Cups unsweetened vegan Greek yogurt
- 5 sprigs oregano, leaves chopped
- 2 cloves garlic, crushed
- 2 Cups toasted pecans
- Naan, to serve
Fill a saucepan with salted water and bring to a boil over high heat.
Add the beets, reduce the heat to medium, and cook the beets, uncovered, for about 30–35 minutes, until tender. Meanwhile, chop the greens.
Wash but do not dry them. Put the greens into a sauté pan and set over high heat.
Cover with a lid and steam in the water that remains on the leaves for 2– 3 minutes, until wilted.
Drain both the greens and beets and let cool for 20 minutes.
Stir together the yogurt, dill, oregano, and garlic and season to taste with salt and freshly ground black pepper.
Cut the beets into medium slices and add them to the greens.
Arrange them in a large bowl, alongside the yogurt dressing.
Season to taste with salt and freshly ground black pepper.
Cover the bowl with plastic wrap and refrigerate for at least 3 hours.
Sprinkle with the pecans, and serve with naan.
Recipe courtesy of Vegan: The Cookbook by Jean-Christian Jury, Phaidon 2016, $49.95.