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1 bunch Beets
1 cup full-fat Greek Yogurt
2 Tbsp fresh Lime Juice
2 Tbsp white distilled vinegar (white wine vinegar or sherry vinegar also work here)
2 medium spring Onions, quartered, or 4 whole Scallions
3 Tbsp olive oil
Freshly ground Black Pepper
Kosher Salt
¼ cup fresh Dill, tender stems and leaves
Preheat the oven to 400 degrees.
Divide the beets and place them on two large pieces of foil. Drizzle each set of beets with the vinegar and 2 tablespoons 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.
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.
Heat the remaining 1 tablespoon oil in a large skillet 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.
In a small bowl, combine the yogurt 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 spoonfuls of the juices that have pooled at the bottom of the bowl. Top with the spring onions and dill.
