Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

1. 1

   Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly).

2. 2

   Add about 2 inches water to the pan and cover tightly with foil.

3. 3

   Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender.

4. 4

   Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm.

5. 5

   Cut into wedges and set aside.

6. 6

   Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit.

7. 7

   Bring a large pot salted water to boil.

8. 8

   Add the greens and cook briefly till wilted, about 2 minutes.

9. 9

   Drain, cool under running water, then squeeze out excess water.

10. 10

    In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes.

11. 11

    Grind to a coarse powder in a mortar or spice mill.

12. 12

    Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.

13. 13

    Make the yogurt sauce: Put the yogurt in small bowl.

14. 14

    Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.

15. 15

    Season the beet wedges lightly with salt and dress with half the vinaigrette.

16. 16

    In a separate bowl, lightly salt the greens and dress with remaining vinaigrette.

17. 17

    Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce.

18. 18

    Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

* Per serving · 4 servings · Values may vary.