Vermicular | Beets with Yogurt Sauce

Beets with Yogurt Sauce

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
40 min
Cooking Steps

[LOW] 30 min

REST 10 min


6 baby beets, leaves trimmed
1 bay leaf
1 sprig fresh thyme

Sauce A
½ cup (120 g) plain yogurt
½ teaspoon ground coriander
¼ teaspoon kosher salt
⅛ teaspoon ground ginger

Sauce B
1 tablespoon balsamic vinegar
1 ½ teaspoons sugar
½ teaspoon kosher salt

Chopped walnuts
Fresh dill or fennel fronds

  1. Place beets and herbs in the pot and add in 1 tablespoon of water.

  2. Cover and steam-roast over [LOW] heat for 30 minutes. Turn off and rest covered for another 10 minutes. Let cool in the refrigerator, peel and cut into bite-sized pieces.

  3. Mix ingredients for Sauce A and Sauce B separately.

  4. Smear the plate with Sauce A and place the beets on top. Drizzle Sauce B, sprinkle chopped walnuts and dill or fennel fronds on top. Serve cold.

  • When cooked beets are cool enough to handle, use a paper towel to rub off the skins.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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