At my restaurant, we make our own yogurt, carefully culturing milk at 93°F for hours. At home, I pop open a container of good whole-milk yogurt from the store. Just be sure to stir that creamy top layer into the rest of the yogurt before using it. The richness and tanginess pair perfectly with sweet beets. While I prefer boiled beets in this dish, roasted beets work well, too.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Bring a large saucepan of water to a boil. Generously salt the water and add the beets. When the water returns to a boil, reduce the heat to medium and simmer until a knife easily pierces through the beets, about 1 hour.
Step 2
Drain. When cool enough to handle, peel and cut into wedges or cubes. Spoon the yogurt into a serving dish. Scatter the beets on top and drizzle the vinegar over them. Season with salt and pepper and top with the chervil and greens, if using. Drizzle the oil all over.
