SippitySup

I’ve mentioned this before on Instagram, but when I get bored I roast beets. When I get lazy I drizzle them with something sweet and sour like Honey Ridge Farms Balsamic Honey Vinegar and call the dish done. Beets shine when you amplify their sweet nature with something tangy. I appreciate the charisma of simply prepared roasted beets. I really do. But when I have the time (and inspiration) I like roasted beets with a little more chutzpah. Chutzpah is the new charisma. Roasted Beets with Yogurt, Apple, Cucumber, Jalapeno, and Dill have chutzpah.

You might think I’m being a little too persnickety. After all, aren’t charisma and chutzpah practically the same thing? I’d argue no, not really. Bill Clinton has plenty of old-school charisma, but Hillary Clinton has millennial, new-school chutzpah. As they say, women have to do it “backward and in heels”. Secretary/Senator/First Lady Clinton has maneuvered her “heels” far better than anyone in politics today. That takes chutzpah!

But we’re talking about roasted beets. As I said, when I’m in a rush I simply drizzle roasted beets with something acidic. Vinegar has just the right bite to sharpen beets’ sweetness. Likewise, a dollop of mustard or a spritz of lemon can bring out the earthiness in beets and will keep them from becoming too cloying. Add a few other assertive tastes and textures such as anchovies, capers, olives, and/or salty cheeses and you got a robust plate of Mediterranean flavors. There’s enough variation within these basic parameters to keep a simple dish of roasted beets interesting enough to be considered charismatic. Still, they don’t quite have the same resume as say Hillary Clinton.

So in an effort to do my beets “backward and in heels” I’ve decided to up my game.

Roasted Beets with Yogurt, Apple, Cucumber, Jalapeno, and Dill

When I thought about the possible combinations for roasted beets I had to force myself to look beyond the Mediterranean flavors I typically rely on. Google introduced me to the new (to me) combination of Roasted beets and yogurt seasoned with something pungent. It didn’t take me long to settle on a Martha Stewart-inspired combination of tangy yogurt, sweet apples, crunchy cucumbers, fiery jalapeno, and pungent dill. Flavors that, it seemed to me, could tame the sugar in beets and open up a whole new world of possibilities. The dish was just far enough outside the ordinary to give these roasted beets with yogurt enough chutzpah to become the leader of the free world. GREG

Expand Recipe…

Roasted Golden Beets with Dill-and-Chive Yogurt Dressing 

By: Greg Henry

Print This Recipe Total time Yield 6Source Martha Stewart LivingPublished April 12, 2016

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)

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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.