ROASTED BEETS WITH DILL-AND-CHIVE YOGURT DRESSING

Roasted Beets With Dill-and-Chive Yogurt Dressing image

Provided by Martha Stewart

Time 1h55m

Number Of Ingredients 11

8 medium beets, preferably golden, trimmed
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup plain whole-milk yogurt
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
3 tablespoons coarsely chopped fresh dill
2 teaspoons minced chives
1/2 small green apple, such as Granny Smith, cut into very thin matchsticks (3/4 cup)
1 Persian or mini cucumber, very thinly sliced (3/4 cup)
1/2 small jalapeno, seeded if desired, very thinly sliced

Steps:

Preheat oven to 400 degrees. Drizzle beets with oil; season with salt. Wrap in parchment-lined foil and roast until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle, then rub off skins and cut into 1/4-inch slices.
Whisk together yogurt, mayonnaise, lemon juice, dill, and chives. Season with salt and pepper. Toss apple with 3 tablespoons dressing. Arrange beets on a platter; top with apple and cucumber. Drizzle with dressing and sprinkle with jalapeno; serve.