There's no better dish for early fall than this recipe from My Regenerative Kitchen, bringing vegetables into dessert where a symphony of opposites become complements. Anjou, Bosc, Concord, and Seckel pears are best for grilling (they keep their shape) and coconut yogurt, sheep's milk yogurt, regular yogurt, or labneh all work here.

Charred Pears, Salt-Baked Beets, Yogurt, and Seed Honey

Makes 2 servings

Ingredients

3 small golden beets
3 to 4 cups (720 to 960 g) kosher salt
4 tablespoons (60 ml) avocado oil
2 pears
1 cup (240 ml) yogurt
2 tablespoons dukkah-spiced honey (*see recipe at bottom)
Maldon salt

Preheat the oven to 425°F (220°C).

Scrub the beets and remove the greens (saving them for stock, salad, or pesto). Fill a roasting pan or cast-iron skillet with the kosher salt and bury the beets in it, covering them completely. Roast for 1 hour to 1 hour 15 minutes, until a small knife inserted into a beet meets no resistance and comes out clean.

Remove the pan from the oven and, using a spoon, carefully crack the baked kosher salt. Remove the beets and place them in a colander. Using gloves or a tea towel, carefully peel the beets while they are still hot (they will be easier to peel), gently rubbing the skin off and pulling it away from the flesh. (Alternatively, you can rinse the beets and let them cool to the touch, then peel them with a paring knife from the stem down.) Cut them in half lengthwise and toss in a medium bowl with 2 tablespoons of the avocado oil and a pinch of the baked kosher salt. Let rest for 5 to 10 minutes.

Heat a grill to high heat.

Halve the pears lengthwise, keeping the stem and core intact. With a melon baller or small spoon, gently scoop out the core just enough to remove the seeds. Brush the pears with 1 tablespoon avocado oil and season with 1 teaspoon baked kosher salt. Place the pears flesh-side-down on the grill and cook until charred, about 5 minutes, then flip and repeat on the skin side. The pears should be cooked through but not falling apart.

Divide the yogurt between two dishes, lay two halves of a pear on top of the yogurt, then place three halves of the beets around the pears. Drizzle the dukkah-spiced honey and remaining 1 tablespoon avocado oil over the top and finish with a pinch of Maldon salt.

*Dukkah-Spiced Honey

1 cup pistachio dukkah** and 1/2 cup of honey, loosened slightly with a little hot water so it's pourable and can be easily mixed.

**Pistachio Dukkah

Makes 1 cup

Ingredients

1 cup (140 g) shelled unsalted pistachios
1/2 cup (80 g) flaxseeds
1/2 cup (85 g) hemp seeds
1/3 cup (45 g) white sesame seeds, toasted
1/4 cup Shabazi blend
2 teaspoons kosher salt
1 1/2 teaspoons garlic powder

In a small skillet, toast the pistachios over medium heat for about 5 minutes, until golden, toasty, and aromatic. Pulse them in a food processor until they are fine enough to sprinkle but not ground (they should not release their oils). Transfer to a medium bowl, add the remaining ingredients, and stir until well incorporated.

Store in an airtight container for up to 1 month.