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Roasted Beets With Dill-and-Chive Yogurt Dressing

This dill-and-chive-flecked yogurt dressing is a riff on Indian raita and Greek tzatziki, condiments that temper spicy dishes. It's used here on a refreshing salad of roasted golden beets with crunchy cucumbers and green apple. (Feel free to slice up a jalapeno to spark some heat.)

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Christopher Testani

Source: Martha Stewart Living, April 2016


  • 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


  1. 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.

  2. 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.

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