Beets with Yogurt and Chervil

Name: Beets with Yogurt and Chervil
Yield: Serves 4
Ingredients: Kosher salt and freshly ground black pepper; 1 pound beets, preferably a mix of red, candy-striped, and gold, trimmed and scrubbed; 1 cup plain whole-milk yogurt; 1 tablespoon plus 1 teaspoon balsamic vinegar; 3 tablespoons fresh chervil, coarsely chopped; Baby beet greens, optional; 1 tablespoon extra-virgin olive oil

January 24, 2012

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.

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