Roasted Beets With Dill And Chive Yogurt Dressing Recipe

Ingredients

8 medium beets, preferably golden, trimmed

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

1/2 cup plain whole-milk yogurt

1 tablespoon mayonnaise

1 tablespoon fresh lemon juice

3 tablespoons coarsely chopped fresh dill

2 teaspoons minced chives

1/2 small green apple, such as Granny Smith, cut into very thin matchsticks (3/4 cup)

1 Persian or mini cucumber, very thinly sliced (3/4 cup)

1/2 small jalapeno, seeded if desired, very thinly sliced

Preparation

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 1/4-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.