Spicy Lime Yogurt Dressing
1 cup plain yogurt
1 T olive oil
1 tsp. cumin
1 tsp. honey
½ tsp. ground ginger
1 tsp. ground sumac
Juice of 1 lime
1 lb kale, thinly sliced in ¼-inch strips
3 radishes, thinly sliced
1 T chopped chives
Daniel Boulud's Baked Root Vegetables "en Papillote" with Spicy Lime Yogurt
4 small carrots
3 baby red beets
3 baby yellow beets
2 small red onions
2 bulbs fennel
4 sprigs thyme
4 cloves garlic, smashed
Salt and freshly ground pepper
Olive oil, for drizzling
Preheat the oven to 400°F.
On a large baking sheet lined with
aluminum foil, arrange the carrots, red beets, yellow beets, red onions,
fennel, thyme and garlic. Sprinkle with salt and freshly ground pepper
and drizzle generously with olive oil. Lay another sheet of aluminum
over the top and pinch at the corners and sides to seal the aluminum.
Bake in the oven for 45 minutes.
In a medium mixing bowl,
combine the yogurt, olive oil, cumin, honey, ginger, sumac, and lime
juice. Season to taste with salt.
After 45 minutes, remove
the tray of vegetables from the oven and set aside to cool for 10
minutes. Remove the top piece of aluminum, and peel away the skin from
the beets, carrots, and red onion. Cut each vegetable into quarters.
serve, dress the kale with the Spicy Lime Yogurt and divide between
four plates creating a mound in the center. Lay the vegetables around
the kale, alternating colors, and drizzle the vegetables lightly with
the Spicy Lime Yogurt. Top the salad with thinly sliced radish and