Earthy roasted beets are brightened by fresh orange zest and tangy balsamic in this clever appetizer, which looks beautiful presented in individual endive spears. To make this dish vegan, omit the Greek yogurt or use a non-dairy yogurt alternative.
4 medium beets (about 1 lb.), scrubbed 3 tbsp. olive oil Kosher salt and freshly ground black pepper, to taste ¼ cup balsamic vinegar Zest of 2 oranges Endive leaves, Greek yogurt, and cilantro leaves, for serving
Heat oven to 400°. Place beets, olive oil, salt, and pepper in a 8" square baking dish and cover with foil; cook until tender, 1–1½ hours. When cool enough to handle, peel and roughly chop. Transfer to a food processor; pulse until finely chopped, but not pureed. Transfer to a bowl; stir in vinegar, half the orange zest, salt, and pepper. Serve on endive leaves with a dollop of yogurt, cilantro leaves, and remaining zest.