Ingredients

1 pound baby red, gold and candy cane beets (about 24pc) – washed, scrubbed and separated by color.
3 tablespoon salt

For the finished dish

1 pound baby red, gold and candy cane beets (about 24pc) – washed, scrubbed and separated by color.
3 tablespoon salt
3 tablespoon red wine vinegar
3 tablespoon extra virgin olive oil
4 tablespoon extra virgin olive oil, arbequina

Preparation

Baking Directions:

Note: Each beet type should be cooked separately.

Toss each beet type with extra-virgin olive oil, vinegar and salt and wrap in a tight foil pouch.

Roast at 400 degrees F for about 1 to 1.5 hours (depending on size).

Check the beets using a small paring knife to see if they are tender.

Once done, rub off skin with a clean towel, then trim and cut into halves or quarters (depending on size).

Method for the finished dish:Mix beets, extra-virgin olive oil and seasonings.

In a bowl, spoon yogurt to cover bottom.

Place beets in an even layer on top.

Drizzle with extra-virgin olive oil and aged balsamic.

Garnish with chervil.

Sprinkle with Maine sea salt and fresh cracked black pepper to finish.

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