Beet Yogurt with Herbs

Name: Beet Yogurt with Herbs
Yield: 4 servings
Ingredients: 1 3 medium red or golden beets (about 1 pound), trimmed; 1 Kosher salt; 1 1 1/2 cups plain 2% fat Greek yogurt; 1 2 tablespoons finely chopped fresh mint plus torn leaves for serving; 1 1 teaspoon finely chopped fresh tarragon; 1 1 tablespoon extra-virgin olive oil; 1 2 teaspoons (or more) red wine vinegar

From the kitchen of Carly

Earthy roasted beets folded into creamy Greek yogurt with fresh mint and tarragon, then finished with a bright splash of red wine vinegar. Chill it for a few hours and the flavors deepen into something genuinely addictive, cool and herbaceous.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 medium red or golden beets (about 1 pound), trimmed
1Kosher salt
11 1/2 cups plain 2% fat Greek yogurt
12 tablespoons finely chopped fresh mint plus torn leaves for serving
11 teaspoon finely chopped fresh tarragon
11 tablespoon extra-virgin olive oil
12 teaspoons (or more) red wine vinegar

Instructions

Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
Top beet yogurt with mint leaves.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.