Roasted Beets with Yogurt
Lorena
Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger.
ingredients
- 1/3 pound baby red beets
- 1/4 cup plus 1 tablespoon coarse salt
- 3 tablespoons red-wine vinegar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1/3 pound baby golden beets
- 1/3 pound baby candy cane beets
- 2 cups organic Greek yogurt
- 1/4 cup aged balsamic vinegar
- 2 ounces fresh chervil
- Sea salt and freshly ground black pepper
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