Roasted Red Beets with Cured Japanese Ume Plum & Yogurt Sauce

Name: Roasted Red Beets with Cured Japanese Ume Plum & Yogurt Sauce
Ingredients: 2 medium red beets, scrubbed; 1/2 tsp salt; 1 big Japanese pickled ume plum, finely chopped; 1/2 cup (120 ml) plain yogurt; 2 Tbsp (30 ml) light olive oil; 2 Tbsp (30 ml) red wine vinegar; A few sprigs of dill for garnish; Step 1 Heat the oven to 425°F/220°C.; Step 3 While warm, peel the beet skins under running water. Cut the beets in half, put them in a bowl, and set aside.; Step 4 In a separate bowl, mix the plum, yogurt, and olive oil and set aside.; Step 5 Pour the red wine vinegar over the beets. Serve the beets and yogurt sauce together, with chopped or small sprigs of dill.

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Ingredients

2 medium red beets, scrubbed
1/2 tsp salt
1 big Japanese pickled ume plum, finely chopped
1/2 cup (120 ml) plain yogurt
2 Tbsp (30 ml) light olive oil
2 Tbsp (30 ml) red wine vinegar
A few sprigs of dill for garnish
Step 1 Heat the oven to 425°F/220°C.
Step 3 While warm, peel the beet skins under running water. Cut the beets in half, put them in a bowl, and set aside.
Step 4 In a separate bowl, mix the plum, yogurt, and olive oil and set aside.
Step 5 Pour the red wine vinegar over the beets. Serve the beets and yogurt sauce together, with chopped or small sprigs of dill.