I first made this appetizer a few years ago for a Supper Club organized for the local Cretan Association. Seeing chive blossoms in my garden triggered this memory and I want to share this easy and delicious appetizer you can serve.

Strained Greek yogurt is spread on the bottom of a platter. wedges of roasted beets are laid on top and garnishes of chopped pistachios and chives finish the dish.

It’s a dish of contrasting flavours: tart yogurt, sweet beets, savory chives and crunch from the pistachios.

Easy, delicious, healthy!

Roasted Beets With Greek Yogurt, Pistachios and Chives

(appetizer for 4)

4 medium sized beets

1 cup strained Greek style yogurt

Dressing

1/4 cup extra virgin olive 

1 clove of minced garlic

2 Tbsp. red wine vinegar

1/2 tsp. sea salt

1/4 tsp. ground pepper

Garnishes

1/4 cup roughly chopped pistachios

1/4 cup finely chopped chives

1. Place your beets on 4×4″ pieces of foil, drizzle them with olive oil sprinkle with salt and wrap tightly. Place in a 450F oven for 45 minutes. Allow to cool, peel and cut into wedges.
2. For the dressing add all the ingredients into a bowl, whisk, taste, adjust. Add the beet wedges and gently toss to coat.
3. Spread yogurt on a platter and arrange the beet wedges on top. Spoon over any dressing left in the bowl.
4. Garnish with pistachios and chives and serve.

*About Yogurt: You may find strained/pressed yogurt at some supermarkets and definitely at Greek and Middle Easter stores. It can be labeled as Labneh as well.

** Strain your own yogurt starting with full fat yogurt and place in a fine mesh sieve with a pot placed underneath. Place in the fridge overnight. You now have your own strained yogurt.