Beetroot Salad with Yogurt

🧂 Ingredients

• 1.5 lb Beets
• 2 tbsp White Wine Vinegar
• 3 tbsp Olive Oil
• Kosher Salt + Black Pepper
• 4 Scallions
• 1/2 cup Greek Yogurt
• 1/2 cup Sour Cream
• 2 tbsp Lime Juice
• 1 tsp Lime Zest
• 1/4 cup Fresh Dill

  chopped

Instructions

• 1 Preheat oven to 400 F.
• 2 Divide the beets and place them on two large pieces of tin foil. Drizzle each
  set of beets with vinegar and 2 tablespoons of oil; season with salt and pepper.
  Wrap each bunch tightly, so that any steam created from roasting in the oven
  stays inside the packet. Roast until the beets are tender and cooked through.
  Check them after 45 minutes – they are finished cooking when easily pierced with
  a knife. Once cooked remove the packets from the oven, open them to let the
  steam out and let cool.
• 3 Using paper towels, gently peel the beets. Slice into quarters. Place the beets
  in a small bowl and season with salt and pepper.
• 4 Heat the remaining 1 tablespoon oil in a large nonstick skillet over high heat.
  Once shimmering, add the scallions and season with salt and pepper. Toss
  occasionally, until they're charred in spots and the whites are tender, about 3
  minutes. Remove from the heat and set aside.
• 5 In a small bowl, combine the yogurt, sour cream and lime juice and zest, and
  season with salt and pepper. Spoon it on the bottom of a large serving platter
  or shallow salad bowl. Top with beets and spoon over the juices. Top with
  charred scallions and fresh dill.

Nutrition Info