Sweet marjoram is one of my favorite herbs. Although it’s a relative of common marjoram and oregano, this herb tastes quite different. Floral, piney, citrusy–its flavor is as pinnacle summer as fresh garden corn, tomatoes and zucchini.
It’s an excellent herb to pair with summer vegetables–especially root veggies like beets and carrots–it’s absolutely wonderful infused in whipped cream and it’s also one of my all time favorite herbal teas.
I had harvested a bit extra this week and decided to whip up a roasted beet and snow pea salad. I roasted the beets and green onions with the sweet marjoram first, then added snow peas, feta and a quick dressing before placing in the fridge to chill. A delight on a summer evening.
- 3 large beets, peeled and cut batonnet, or thick strips
- 4 green onions, chopped
- 1-2 Tablespoons oil
- Pinch of salt
- 1 Tablespoon plus 1/4 cup packed sweet marjoram, stripped from stems
- 1/2 lb snow peas
- 1/2 cup feta
- Lemon juice
- Pre-heat oven to 350F.
- In a baking pan, toss the beets with oil and a pinch of salt. Sprinkle 1 tablespoon of the sweet marjoram over beets and toss once more.
- Roast on an upper rack for ~20 minutes, stirring once.
- Add the white ends of the green onions to the pan and toss to combine. Continue roasting for about 15 more minutes or until tender all the way through.
- Remove from the oven and add the snow peas. Toss to combine and set aside to cool. NOTE: The heat from the roasted beets is just enough to soften the snow peas without over-cooking.
- Meanwhile, whip up the dressing. In a food processor or blender, combine the remaining sweet marjoram, lemon juice, remaining green onion, and a little oil. Salt and pepper to taste.
- In a medium sized serving bowl, toss the beets and snow peas with the feta and dressing.
- Chill in the fridge for 30-60 minutes before serving.