Roasted beets with dill-yogurt drizzle
Preheat oven to 400F. Trim greens from 4 medium beets. Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast until tender, about 45 min. Open packets and let cool 10 min. Slip off peel. Slice beets and transfer to a platter. Whisk 1/4 cup plain yogurt with 1 tbsp finely chopped dill, 1/2 tsp each honey and lemon zest and 1/8 tsp salt in a medium bowl. Drizzle dressing over warm beets.
Nutrition (per serving)
Beets bleed their colour, so drizzle with dressing at the very last minute.