6 small beets (golden or Chiogga)

2 Tbs champagne vinegar

1/4 cup / 60 mL olive oil

1/2 tsp toasted ground coriander seeds

1 shallot, minced

6 oz / 175 mL plain Greek yogurt

2 Tbs prepared horseradish (or more to taste)

2 Tbs minced parsley or cilantro

salt and freshly ground black pepper

Heat oven to 400F / 200C. Rinse beets, then place in a roasting pan. Season with salt. Add just enough water to cover the bottom and a splash of olive oil. Cover pan tightly with foil, then roast, about 45 minutes to an hour, till center of beet is tender when pierced with a knife. Remove foil and let cool.

Meanwhile, make marinade. Mix together olive oil, vinegar and minced shallot and season with salt and pepper.

Peel beets by rubbing off skins with a dishtowel or with a sharp paring knife. Cut beets in half, then into wedges (you should get 6-8 wedges per beet). Combine beets with marinade and set aside for about an hour. Refrigerate if you are making the beets in advance.

While beets are marinating, mix together yogurt, horseradish and a 1/2 tsp salt.

Smear a layer of yogurt sauce onto a platter, then arrange beets on top. Garnish with parsley and serve at room temperature.

By: https://borrowedsalt.com/blog/2014/11/17/roasted-beets-with-horseradish-yogurt