Nateur Cooking with Romilly Dauphin Newman: Beets with Charred Scallion + Pistachio Pesto + Labneh

Nateur Cooking with Romilly Dauphin Newman: Beets with Charred Scallion + Pistachio Pesto + Labneh

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Romilly Dauphin Newman

Instagram: @romillynewman

Tell us about yourself: I’m a chef, food stylist, and tastemaker based in New York City. I believe that the table you set, and the dinner you make, is only as good as the people sitting around it and the fun you have.

For Beets: 

-1 bunch rainbow baby beets  

-3-4 medium red + yellow beets  

-1 tsp coriander seeds  

-1 tsp cumin seeds 

-2 tbsp olive oil, plus more for drizzling  

-6 sage leaves  

-1/2 cup labneh  

For Charred Scallion & Pistachio Pesto:  

-1 bunch scallions  

-1/3 cup toasted shelled pistachios, plus more for serving 

-1 cup arugula  

-zest and juice of one lemon  

-1/3 cup pecorino romano cheese  

-1/4 cup extra virgin olive oil  

Preheat oven to 425  

Place baby beets on a large sheet of foil, and drizzle with 1 tbsp of olive oil, 1/2 tsp coriander 1/2 tsp cumin seeds, salt, pepper, and 3 sage leaves. 

Wrap foil around beets to make a small packet. Make sure beets are entirely covered. Repeat with medium beets. Roast until soft enough to pierce with a knife and have it glide out naturally. About 50 minutes for baby beets and 60 for medium. Set aside, and let cool.  

Meanwhile, place scallions on a lined sheet pan and drizzle with olive oil. Season with salt and pepper and roast until soft and colored, about 10-15 minutes. Let cool, then place in food processor with first 5 pesto ingredients. Pulse until roughly chopped, then slowly pour in olive oil. Season to taste. 

Once beets have cooled, peel off the skin and slice baby beets into halves and medium beets into quarters. Make sure to spoon seeds, herbs, and residual oil over beets. Set aside.  

Using a large spoon, smear the labneh onto a serving platter. Place beets on top in a relaxed fashion, alternating between small and medium beets for contrast. Spoon pesto on top and finish with additional crushed pistachios, a grating of lemon zest, a drizzle of olive oil, and a fresh crack of black pepper.