Elevate your roasted beets to something special with this recipe. Relish may be used in other ways. Try topping a baked potato with some relish, for example.
Start by cooking the beets whole in plenty of boiling water for 1 to 2 hours, or until they are tender; check by piercing them with a knife. Allow them to cool down completely before you peel them and cut into wedges. Note: I roasted my beets in a 400 degree oven for 1 to 1-½ hours. I scrubbed the beets, coated them with olive oil and covered them in a foil packet placed on a baking tray. Ottolenghi recommends roasting beets, especially when they are young beets available in the summer months, as they are more flavorful this way.
To make the relish. Preheat the grill too high. Use a small knife to cut around the stems of the peppers; carefully pull out the stems with the seeds and discard. Place the peppers on a grill pan lined with foil and grill for up to 30 minutes, or until they are cooked inside and black on the outside, turning them over once during the cooking. Fold the edges of the foil over the peppers to enclose them completely, then leave to cool down. Peel them and cut into strips. Note: I cut the peppers in half and removed stem and seeds, rubbed them with olive oil and roasted them on a baking sheet lined with foil. I baked them the same time I baked the beets.
Pour the olive oil into a medium saucepan, heat up and fry the coriander seeds for 30 seconds. Add the tomatoes, garlic sugar and some salt and pepper and simmer for 15 minutes. Add the preserved lemon and continue simmering for 10 minutes. Remove from the heat and stir in the herbs and yellow peppers.
When you are ready to finish the salad, transfer the cool beet wedges to a mixing bowl and add the relish, dill, red onion and some salt and pepper. Stir well, then taste for seasoning. Just before you serve, add the yogurt, and swirl it through gently. Don't stir too much, so you get a white and red marbled effect rather than uniform pink.