roasted beets with salted yogurt
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Cook time: 
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Serves: 6
 
Ingredients
  • 12 small beets with 1 inch of stem (1½ pounds), scrubbed but not peeled
  • 3 Tbsp extra-virgin olive oil, plus more for drizzling
  • 1 tsp flaky salt, plus more for seasoning
  • 1 Tbsp Champagne vinegar
  • 1 cup full-fat Greek yogurt
  • ½ cup microgreens
  • 2 Tbsp pistachios, finely chopped
Instructions
  1. Preheat the oven to 350°F.
  2. In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 1½ hours, until the beets are tender. Transfer the beets to a plate.
  3. Add the vinegar to the baking dish and stir with a spoon, lifting up any browned bits. Scrape the vinegar mixture into a small bowl.
  4. Once the beets are cool enough to handle, slip off the skins and cut into wedges.
  5. In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto serving plates.
  6. Top with the beet wedges and microgreens. Drizzle with the vinegar mixture. Season with salt and a drizzle of olive oil.
  7. Sprinkle with pistachios and serve immediately.
  8. MAKE AHEAD: Step 1 can be completed 2 days in advance. Refrigerate the beets and vinegar mixture separately.
Recipe by Bistro OneSix at https://bistroonesix.com/roasted-beets-with-salted-yogurt/