Roasted Beets with Honey Dill Vinaigrette, Blue Cheese, and Walnuts

Method

1. 1
   Preheat the oven to 425°F. Peel the beets and cut into wedges. Transfer the beets to a baking sheet and drizzle with olive oil. Season with kosher salt and pepper, tossing to evenly coat the beets. Roast the beets for 35 to 40 minutes until tender.
2. 2
   Meanwhile, add the walnut halves to another small baking sheet. Bake in the same oven for 4 to 6 minutes until toasted. Let cool and then roughly chop. Set aside until serving.
3. 3
   In a small bowl, combine the minced garlic, fresh dill, Dijon mustard, honey, ½ tsp kosher salt, ⅛ tsp pepper and apple cider vinegar. Whisk together. Slowly add the light olive oil, whisking constantly. Keep whisking until the dressing comes together and is fully emulsified.
4. 4
   Reserve and set aside 2 tablespoons of the vinaigrette. Add the yogurt to the remaining vinaigrette and whisk until smooth. Chill until ready to serve.
5. 5
   When the beets are tender and fully cooked, remove from the oven. Drizzle with the reserved vinaigrette, tossing to coat the beets. Spoon the yogurt sauce onto a serving platter, spreading it out into a large circle. Pile the warm beets on top of the yogurt. Sprinkle with crumbled blue cheese, the chopped walnuts, and more fresh dill. Enjoy!