Beets with Yogurt and Chervil

Bring a large saucepan of water to a boil. Generously salt the water and add the beets. When the water returns to a boil, reduce the heat to medium and simmer until a knife easily pierces through the beets, about 1 hour. Drain. When cools enough to handle, peel and cut into wedges or cubes.

Spoon the yogurt into a serving dish. Scatter the beets on top and drizzle the vinegar over them. Season with salt and pepper and top with the chervil and greens, if using. Drive the oil all over.

Reprinted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten.
Copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc

• Kosher salt and freshly ground black pepper
• 1 pound beets, preferably a mix of red, candy-striped, and gold trimmed and scrubbed
• 1 cup plain whole-milk yogurt
• 1 tablespoon plus 1 teaspoon balsamic vinegar
• 3 tablespoons fresh chervil, coarsely chopped
• Baby beet greens, optional 
• 1 tablespoon extra-virgin olive oil