Name: Roasted Beets with Sesame and Marjoram
Yield: 8 Servings
Ingredients: 4 bunches of beets with tops or 2 lb. medium beets plus ½ bunch Swiss chard, ribs and stems removed, leaves torn into large pieces; 5 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; ½ bunch marjoram or oregano, plus 2 Tbsp. leaves; ½ cup crème fraîche; ½ cup plain whole-milk Greek yogurt; 1 teaspoon plus 1 Tbsp. Sherry vinegar or red wine vinegar; 2 tablespoons toasted sesame seeds

Image may contain Plant Food Vegetable Dish Meal and Spinach

Michael Graydon + Nikole Herriott

Prettiest when not piled too high; divide the salad over two platters and put one at each end of the table.

Recipe notes