Roasted Beets with Yogurt

["Recipe and photo courtesy of\u00a0Dan Kluger\u00a0of<\/em>\u00a0<\/em>ABC<\/em> Kitchen<\/a>.","Recipe and photo courtesy of\u00a0Dan Kluger\u00a0of<\/em>\u00a0<\/em>

Ingredients

For the Beets:

1/3 pound Baby Red Beets
1/3 pound Baby Golden Beets
1/3 pound Baby Candy Cane Beets
5 Tbsp Kosher Salt
3 Tbsp Red Wine Vinegar
3 Tbsp. + ¼ cup California Olive Ranch extra virgin olive oil
Black Pepper, freshly milled

For the Dish:

2 cups Greek Yogurt, organic
Roasted Beets
2 Tbsp. California Olive Ranch extra virgin olive oil
¼ cup Aged Balsamic Vinegar
2 oz.Chervil, picked
Sea Salt, coarse
Black Pepper, freshly milled

Instructions

Method for the Beets: Preheat oven to 400˚F degrees.

Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red wine vinegar, and 1 tablespoon California Olive Ranch extra virgin olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 ½ hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel. Cut beets into halves or quarters and transfer to a large bowl. Drizzle with ¼ cup of California Olive Ranch extra virgin olive oil and the remaining 2 tablespoons salt and black pepper; toss to combine.

Method for the Dish:

Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle California Olive Ranch extra virgin olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper