Beets with Yogurt and Chervil

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Generously salt the water and add the beets.

3. 3

   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.

4. 4

   Drain.

5. 5

   When cool enough to handle, peel and cut into wedges or cubes.

6. 6

   Spoon the yogurt into a serving dish.

7. 7

   Scatter the beets on top and drizzle the vinegar over them.

8. 8

   Season with salt and pepper and top with the chervil and greens, if using.

9. 9

   Drizzle the oil all over.

* Per serving · 4 servings · Values may vary.

No additional tips available.