- 1 1/4 cups plus 3 tablespoons rice wine vinegar
- 1 1/4 cups water
- 1 tablespoon sugar
- Kosher salt
- 1 1/2 pounds small beets
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 1 bay leaf
- 3/4 cup plain yogurt
- 3 tablespoons minced shallot
- Two 8-ounce heads of Bibb lettuce, light green leaves only, large leaves torn
- Cilantro leaves and small dill sprigs, for garnish
How to make this recipe
Preheat the oven to 425°. In a large, deep ovenproof skillet, whisk 1 1/4 cups of the vinegar with the water, sugar and 1 tablespoon of salt. Add the beets, thyme, garlic and bay leaf. Cover the skillet and roast the beets for about 45 minutes, until tender, turning them halfway through. Remove the beets from the skillet and let cool completely, then peel and cut into wedges; discard the cooking liquid.
In a medium bowl, whisk the yogurt with the shallot and the remaining 3 tablespoons of vinegar. Season the dressing with salt and pepper.
Arrange the lettuce on a platter and top with the beets. Drizzle with half of the dressing and garnish with cilantro leaves and dill sprigs. Serve right away, passing the remaining dressing at the table.
The drained roasted beets can be refrigerated for up to 3 days.
Sweet beets can be tricky with wine. They do pair well, though, with northern Italian whites because of the wines’ terrific acidity and concentrated flavors, thanks to the cool mountain air and long growing season.