Cucumber Cups with Roasted Beets and Yogurt Dressing

Name: Cucumber Cups with Roasted Beets and Yogurt Dressing
Yield: serves 8
Ingredients: 1 medium red or golden beet; 3 tablespoons whole-milk yogurt; 1 teaspoon minced fresh dill, plus dill sprigs for garnish; 1 teaspoon very finely minced shallots; Kosher salt and freshly ground white pepper; 1 Armenian or English (hothouse) cucumber

December 22, 2011

The beets and cucumbers in Dolores’s summer garden and the tangy goat’s-milk yogurt from Skyhill Farms, a Napa Valley producer, inspired chef William Withrow at the 2005 Workshop. He folded diced roasted beets into yogurt, then spooned the mixture into edible “cups” made from cucumber chunks. When all of the ingredients are well chilled, this healthful appetizer is incomparably refreshing—just what you want on a warm summer night.

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