Vinegar-roasted beets with spring onions and yogurt from Dining In: Highly Cookable Recipes (page 33) by Alison Roman

  • spring onions
  • Greek yogurt
  • Show all ingredients...

  • EYB Comments

    Can substitute white wine vinegar or sherry vinegar for distilled white vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar or sherry vinegar for distilled white vinegar.

  • simone_lu3llo on April 12, 2026

    Rustic, easy, and tasty way to serve beets.

  • jess_na6y7k on March 04, 2026

    Tasty treat!

  • snackbaby on November 07, 2023

    I really enjoyed these but would note that for me the flavor of the dill and beets is quite strong, so the lime in the yoghurt could quite easily be replaced by lemon, as the nuance was lost on me, especially when everything mixed. The spring onions are great in here.

  • L.Nightshade on September 01, 2018

    Mr. Nightshade had picked up little beets an lovely purplish spring onions from the farm stand up the road, so how could I resist this dish? I served this as a side with salmon, and we both greatly enjoyed it. I didn’t have dill, so topped this with a bit of tarragon I was trying to use up. It worked.

  • Tweedles81 on June 17, 2018

    This was a very yummy, fresh recipe! Give the beets at least 10 minutes to cool before eating - it makes them much easier to peel!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.