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
- 1⁄4 cup balsamic vinegar
- Zest of 2 oranges
- Endive leaves, Greek yogurt, and cilantro leaves, for serving