ROASTED BEETS

• 2 lb. small or medium red beets (about 12 small or 8 medium)
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. sherry vinegar or red wine vinegar
• Kosher salt

DUKKAH AND ASSEMBLY

• 1 Tbsp. coriander seeds
• 1 Tbsp. fennel seeds
• 2 tsp. cumin seeds
• ¼ cup raw cashews
• ¼ cup raw pistachios
• 1 Tbsp. benne seeds or sesame seeds
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• ½ small red onion, thinly sliced
• ¼ cup extra-virgin olive oil
• ¼ cup fresh lime juice
• ¼ cup thinly sliced sage or mix of basil and mint, divided

ROASTED BEETS

Step 1
Preheat oven to 425°. Combine beets, oil, vinegar, several pinches of salt, and ¼ cup water in a baking dish. Cover tightly with foil and bake until beets are tender, 50–60 minutes. Uncover and let sit until cool enough to handle. Peel and cut each beet into 4 wedges, or 6 wedges if they are larger.

Do ahead: Beets can be roasted 2 days ahead. Let cool; cover and chill.

DUKKAH AND ASSEMBLY

Step 2
Toast coriander seeds, fennel seeds, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 3 minutes. Transfer to a spice mill, mortar and pestle, or small food processor; let cool. Pulse until coarsely chopped. Add cashews, pistachios, benne seeds, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; pulse again until coarsely chopped.

Step 3
Toss roasted beets, red onion, oil, lime juice, half of sage, and ¼ cup dukkah in a medium bowl to combine; taste and season with salt. Arrange on a platter and top with more dukkah and remaining sage.