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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).
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2
Add about 2 inches water to the pan and cover tightly with foil.
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3
Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender.
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4
Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm.
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5
Cut into wedges and set aside.
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6
Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit.
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7
Bring a large pot salted water to boil.
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8
Add the greens and cook briefly till wilted, about 2 minutes.
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9
Drain, cool under running water, then squeeze out excess water.
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10
In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes.
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11
Grind to a coarse powder in a mortar or spice mill.
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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.
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13
Make the yogurt sauce: Put the yogurt in small bowl.
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14
Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
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15
Season the beet wedges lightly with salt and dress with half the vinaigrette.
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16
In a separate bowl, lightly salt the greens and dress with remaining vinaigrette.
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17
Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce.
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18
Sprinkle with dill, and pass the rest of the yogurt sauce at the table.
