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Roasted Golden Beets with Dill-and-Chive Yogurt Dressing

Roasted Golden Beets with Dill-and-Chive Yogurt Dressing

“This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It’s used here on a refreshing roasted golden beets salad with crunchy cucumbers and green apple.” – Martha Stewart Living

Roasted Golden Beets with Dill-and-Chive Yogurt Dressing

Print This Recipe Total time Yield 6Source Martha Stewart LivingPublished
Roasted Golden Beets with Dill-and-Chive Yogurt Dressing

Ingredients

  • 8 medium beets (preferably golden, trimmed )
  • 2 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper (as needed for seasoning)
  • ½ cup plain whole-milk yogurt
  • 1 tablespoon mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoon coarsely chopped fresh dill
  • 2 teaspoon minced fresh chives
  • 1 small green apple (such as Granny Smith, cut into very thin matchsticks)
  • 1 Persian or mini cucumber (thinly sliced)
  • 1 small jalapeno (seeded if desired, very thinly sliced; or to taste)

Directions

Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into ¼‑inch slices.

Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.