Beet and Yogurt Salad By Max and Eli Sussman From This is a Cookbook: Recipes For Real Life
2 lb. (1 kg) beets, tops trimmed 2 tbsp. extra virgin olive oil Kosher salt 2 lemons 1 cup (8 oz. /250 g) Greek yogurt ¼ cup (1/z oz./7 g) fresh dill, minced Freshly ground pepper Heat oven to 350°F (180°C).
In a bowl, toss the beets with the olive oil and 1 teaspoon of salt. Arrange the beets in a glass baking dish and pour in ¼ cup (2 fluid ounces/60 milliliters) water. Cover the dish tightly with foil. Roast until the beets are tender, about 1 hour. Test for tenderness by poking with a sharp knife or fork; if the blade or tines slide through easily, the beets are done. Let cool for about 30 minutes, then remove the skins by rubbing with a kitchen towel or a paper towel. If the skins are thick and tough, you may need to use a vegetable peeler. Cut the beets into 1- to 2-inch (2.5- to 5-cm) pieces and set aside.
Remove the zest from both lemons and juice one. In a salad bowl, combine the yogurt, lemon zest, lemon juice, and half of the dill and stir to blend. Season with salt and pepper to taste. Add the beets and stir to coat evenly. Garnish with the remaining dill and serve right away.