Roasted Beets With Quark
- 3-4 large beets - red & golden, skin on, and scrubbed clean
- 6 tablespoons olive oil, divided
- 1-2 spring onion or scallion
- 1/4 cup sherry or red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 cup Wunder quark
- 1/2 tablespoon sea salt
- fresh ground pepper
- dill (for serving)
- Preheat oven to 400u0b0. 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.rnHeat 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.
beets red, olive oil, onion, sherry, lemon juice, quark, salt, fresh ground pepper, dill
Taken from food52.com/recipes/77082-roasted-beets-with-quark (may not work)