60 minutes
A savory and tangy dish featuring roasted beets, charred spring onions, and creamy Greek yogurt, garnished with fresh dill.
Tiny Beets, Cleaned
0 lb
tablespoons
Olive Oil, Divided
tablespoons
to taste
to taste
Spring Onions, Quartered
each
tablespoons
Dill, Tender stems and leaves
cups
1. Roast the Beets
Preheat your oven to 400°F. Clean the beets and place them on a large piece of foil. Drizzle with 2 tablespoons of vinegar and 2 tablespoons of olive oil, then season with salt and pepper. Wrap the foil to form a sealed packet and roast in the oven for 45 minutes to an hour, until beets are tender.
2. Prepare Roasted Beets
Allow the roasted beets to cool slightly, then peel by rubbing with a paper towel. Season with additional salt and pepper.
3. Char the Onions
Heat the remaining 1 tablespoon olive oil in a skillet. Add the quartered spring onions or scallions and char for about 3 minutes until the bulbs are tender.
4. Assemble the Dish
Mix Greek yogurt and lime juice in a bowl. Spread the yogurt mixture on a serving platter, top with seasoned beets and charred onions, and garnish with fresh dill. Serve immediately.
Preheat the oven properly for even roasting and caramelization. Wrap the beets securely in foil or use a covered dish to steam them while they roast, keeping them moist. Test for doneness with a skewer; it should pierce the beet with little resistance.
Use full-fat plain Greek yogurt at room temperature, and consider mixing in finely chopped herbs (like dill or mint), a bit of lemon zest, and a pinch of salt to add layers to the yogurt.
Peel and slice the beets into evenly thick wedges after roasting. Layer them over a generous smear of the yogurt sauce, drizzle with vinegar or olive oil, and finish with fresh herbs or microgreens for visual appeal and complexity.
The vinegar is crucial for enhancing the sweetness of the beets. Use high-quality vinegar—red wine, sherry, or apple cider work well. Consider adding a splash of balsamic at the end for added depth, but be cautious not too much as it can overpower the dish.
Beets can handle a good amount of seasoning. Toss them with ample salt, pepper, and a drizzle of olive oil before roasting to enhance their flavor profile.
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