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.

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.