Spring beets come in a striking array of colors, including golden yellow, deep red, bright pink, and even the candy cane stripes of the chioggia variety. Spring beets are sweeter and a little less earthy than their later-season counterparts. Now is the time to win over beet converts! Save the greens and use them in place of spinach or Swiss chard.
Servings: 4
Time: 1 hour
Ingredients
- 1–2 bunches small or medium beets, any color (about 1 1/2 pounds)
- 1 lime
- 1–2 tablespoons olive oil, plus more for drizzling
- 1 cup plain whole-milk yogurt
- 1 garlic clove, grated or minced
- salt to taste
- 2 tablespoons fresh dill, chopped
- ground black pepper to taste
Directions
- Preheat oven to 400 degrees. Remove beet greens and reserve for another use. Scrub the beets under running water.
- Place 3–4 beets each on several squares of parchment paper or aluminum foil. Drizzle with 1–2 tablespoons of olive oil and sprinkle with salt and pepper. Crimp the parchment or foil to make loose packets. Place on a baking sheet and roast for about 40–50 minutes, until the beets are tender when pierced with a knife and the skin pulls away easily. Open the packets and let cool slightly.
- Meanwhile, grate lime zest into a small bowl. Whisk together the yogurt, minced or grated garlic, and salt to taste.
- As soon as beets are cool enough to handle, remove the skins with a paring knife or by rubbing with a paper towel. Cut the peeled beets into slices or wedges.
- Arrange beets on a platter or individual plates. Drizzle with olive oil and squeeze fresh lime juice over them. Spoon on the yogurt dressing and top with dill, a pinch of salt, and plenty of black pepper.