Remember back in the late ’90s when everyone was serving roasted beets with arugula and goat cheese? No disrespect, but this dish is kind of like that, except better. Yogurt replaces the goat cheese with equal tanginess and better creaminess, so you won’t miss it. When it comes to roasting beets, adding a splash of vinegar kind of lightly pickles them while they cook, which curbs their sweetness and seasons them from the inside out. I like white distilled vinegar for this, but the other noted types will do.

Serves 4

Ingredients:

• 1 bunch Beets
• 2 medium spring Onions, quartered, or 4 whole Scallions
• 1 cup full-fat Greek Yogurt
• ¼ cup fresh Dill, tender stems and leaves
• 2 Tbsp fresh Lime Juice
• 2 Tbsp white distilled vinegar (white wine vinegar or sherry vinegar also work here)
• 3 Tbsp olive oil
• Kosher Salt and freshly ground Black Pepper

Preheat the oven to 400 degrees.

Divide the beets and place them on two large pieces of foil. Drizzle each set of beets with the vinegar and 2 tablespoons oil; season with salt and pepper. Wrap each bunch tightly, so that any steam created stays inside the packet. Roast until the beets are totally tender and cooked through—check them after 45 minutes; they should be easily pierced with the tip of a knife or fork (if larger than golf-ball size, they may take upward of an hour). Once they’re cooked through, open the packets and let them cool slightly.

Using paper towels or a kitchen towel you don’t mind staining forever, gently peel the beets. If they are on the larger side, halve or quarter them; otherwise, leave them whole. Place them in a small bowl with any juices from the foil packet and season with salt and pepper; just let them hang out here for a bit.

Heat the remaining 1 tablespoon oil in a large skillet over high heat. Once it’s super hot and shimmery, add the spring onions and season with salt and pepper. Toss them every so often, until they’re charred in spots and the bulbs are tender, about 3 minutes. Remove from the heat and set them aside.

In a small bowl, combine the yogurt and lime juice, and season with salt and pepper. Spoon it on the bottom of several (or one large) serving platters and top with the beets and a couple spoonfuls of the juices that have pooled at the bottom of the bowl. Top with the spring onions and dill.

Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright ©2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.