Note: this recipe is from the cookbook Gjelina.

Herbed Yogurt Ingredients
1/4 cup Greek-style yogurt
1 tsp chopped fresh flat-leaf parsley
1 tsp chopped fresh dill
1 tsp chopped fresh tarragon
1 tsp chopped fresh chives
Zest and juice of 1 lime
1 Tbsp olive oil
Kosher salt
Freshly ground black pepper

Other Ingredients
1-1/2 lb baby beets with greens still attached, halved lengthwise
1/4 cup olive oil
Kosher salt
Freshly ground black pepper
1/4 cup water, plus more as needed
1/4 cup beef stock
2 tsp sherry vinegar
One 1-inch piece fresh horseradish
Flaky sea salt
Best-quality olive oil for drizzling

To make the herbed yogurt:   In a medium bowl, combine the yogurt with the parsley, mint, dill, tarragon, chives, lime zest, lime juice, and olive oil. Season with kosher salt and pepper and set aside.

Preheat the oven to 400.

In a large bowl, toss the beets with the olive oil and season with kosher salt and pepper. Transfer the beets to a  baking sheet, add the water, and roast until the beets feel tender when pierced with the tip of a knife, about 25 minutes. Add more water if the greens dry out or begin to burn. Remove from oven and let cool slightly. Leave oven at the same temperature.

With a kitchen towel, gently pull the skins off the beets. Don’t worry if some still clings to the beets since a little skin left on is fine. There is often a bit of tough plant matter near the stem, which should slide off easily.

Return the beets to the oven and roast about 5 minutes longer. Remove from oven and immediately add the stock (if using) and vinegar.

Transfer to a serving platter along with the pan juices. Drizzle the herbed yogurt on top. With a Microplane, grate the horseradish over all. Season with sea salt and drizzle with best-quality olive oil. Serve warm or at room temperature.