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Vinegar-roasted beets with spring onions and yoghurt

Name: Vinegar roasted beets spring onions yoghurt Alison Roman
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 2 bunches tiny beetroots, trimmed (about the size of a golf ball); 2 tbs white distilled vinegar (white wine vinegar or sherry vinegar also work well); 1/4 cup (60ml) olive oil; Kosher salt or sea salt and freshly ground black pepper; 2 medium spring onions with bulb, quartered, or 4 long green shallots; 1 cup (280g) full-fat Greek yoghurt; 2 tbs fresh lime juice; 1/4 cup fresh dill, tender stems and leaves

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15m

50m

Vinegar-roasted beets with spring onions and yoghurt

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2 bunches tiny beetroots, trimmed (about the size of a golf ball)
2 tbs white distilled vinegar (white wine vinegar or sherry vinegar also work well)
1/4 cup (60ml) olive oil
Kosher salt or sea salt and freshly ground black pepper
2 medium spring onions with bulb, quartered, or 4 long green shallots
1 cup (280g) full-fat Greek yoghurt
2 tbs fresh lime juice
1/4 cup fresh dill, tender stems and leaves

Method

1.

Preheat the oven to 200°C.
2.

Divide the beets and place them on two large pieces of foil. Drizzle each set of beets with the vinegar and 2 tbs oil; season with salt and pepper. Wrap each bunch tightly, so that any steam created stays inside the packet. Roast until the beets are totally tender and cooked through – check them after 45 minutes; they should be easily pierced with the tip of a knife or fork (if larger than golf-ball size, they may take upward of an hour). Once they’re cooked through, open the packets and let them cool slightly.
3.

Using paper towels or a kitchen towel you don’t mind staining forever, gently peel the beets. If they are on the larger side, halve or quarter them; otherwise, leave them whole. Place them in a small bowl with any juices from the foil packet and season with salt and pepper; just let them hang out here for a bit.
4.

Heat the remaining 1 tbs oil in a large frypan over high heat. Once it’s super hot and shimmery, add the spring onions and season with salt and pepper. Toss them every so often, until they’re charred in spots and the bulbs are tender, about 3 minutes. Remove from the heat and set them aside.
5.

In a small bowl, combine the yoghurt and lime juice, and season with salt and pepper. Spoon it on the bottom of several (or one large) serving platters and top with the beets and a couple of spoonfuls of the juices that have pooled at the bottom of the bowl. Top with spring onions and dill.