Roasted Beets With Dill-and-Chive Yogurt Dressing

Photo: Christopher Testani
Prep Time:
35 mins
Total Time:
1 hrs 55 mins

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.)


  • 8 medium beets, preferably golden, trimmed

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • ½ cup plain whole-milk yogurt

  • 1 tablespoon mayonnaise

  • 1 tablespoon fresh lemon juice

  • 3 tablespoons coarsely chopped fresh dill

  • 2 teaspoons minced chives

  • ½ small green apple, such as Granny Smith, cut into very thin matchsticks (¾ cup)

  • 1 Persian or mini cucumber, very thinly sliced (¾ cup)

  • ½ 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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