Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Beets With Dill-and-Chive Yogurt Dressing Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Christopher Testani Prep Time: 35 mins Total Time: 1 hrs 55 mins Servings: 6 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.) Ingredients 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 Directions 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. Rate it Print