Name: Roasted Beets with Tops, Herbed Yogurt & Horseradish
Yield: Serves 4 to 6 as a side dish
Cuisine: American
Ingredients: 2 tsp sherry vinegar; ¼ cup [60 ml] Greek-style yogurt; 1 tsp chopped fresh mint; 1 tsp chopped fresh flat-leaf parsley; One 1-in [2.5-cm] piece fresh horseradish; Flaky sea salt; Best-quality olive oil for drizzling; 1 tsp chopped fresh dill; 1 tsp chopped fresh tarragon; 1½ lb [680 g] baby beets with greens still attached, halved lengthwise; ¼ cup [60 ml] water, plus more as needed; ¼ cup [60 ml] extra-virgin olive oil; 1 Tbsp extra-virgin olive oil; Freshly ground black pepper; Kosher salt; Zest and juice of 1 lime; 1 tsp snipped fresh chives; ¼ cup [60 ml] Beef Stock (optional)

Preparation info

Serves
4 to 6
as a side dish

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Look for small, golf-ball-size beets that you can roast with their leafy tops. We add a little water to the roasting pan to create steam, which keeps the greens from burning while they roast. A little beef stock lends a savory note, which I like, especially in winter. Skip that if you want to make this a vegetarian dish. These are nice paired with a slow-cooked beef rib, or as part of an offering of winter vegetables.