Golden Beet and Beet-Greens Salad with Yogurt, Mint and Dill

• 2 pounds medium golden beets in skin, well washed (or red or other beets)
• 12 to 16 ounces beet greens (or chard or other greens)
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 13 cup red onion or shallot, finely diced
• 2 garlic cloves, finely grated
• 3 tablespoons red wine vinegar
• Salt and pepper
• 1 teaspoon toasted cumin-coriander mixture
• Pinch cayenne
• 4 tablespoons extra virgin olive oil
• 1 cup full-fat plain yogurt
• 1 garlic clove, finely grated
• Salt and pepper to taste
• Pinch cayenne
• 1 teaspoon toasted cumin-coriander mixture
• 2 tablespoons fresh mint, finely chopped
• 1 tablespoon extra virgin olive oil
• 3 tablespoons freshly snipped dill for garnish

1. Roast the beets: Put them in a baking dish in one layer (if some beets are larger, halve them so they will cook evenly).
2. Add about 2 inches water to the pan and cover tightly with foil.
3. Bake at 375 degrees for at least an hour, or up to one and a half hours, until fork tender.
4. Remove the foil, pour off the liquid and let cool for a few minutes, then peel while still slightly warm.
5. Cut into wedges and set aside.
6. Cut beet greens into 1-inch ribbons, then wash well 3 times in abundant cold water to remove any sand or grit.
7. Bring a large pot salted water to boil.
8. Add the greens and cook briefly till wilted, about 2 minutes.
9. Drain, cool under running water, then squeeze out excess water.
10. In a dry pan over medium heat, toast the coriander and cumin seeds until fragrant and just lightly browned, about 2 minutes.
11. Grind to a coarse powder in a mortar or spice mill.
12. Make the vinaigrette: Put the onion, garlic and vinegar in a small bowl and leave for 5 minutes or so, then whisk in the remaining ingredients.
13. Make the yogurt sauce: Put the yogurt in small bowl.
14. Add the garlic, salt and pepper, cayenne, cumin-coriander mixture, mint and olive oil.
15. Season the beet wedges lightly with salt and dress with half the vinaigrette.
16. In a separate bowl, lightly salt the greens and dress with remaining vinaigrette.
17. Arrange dressed beets and greens on a platter and top with a little smear of the yogurt sauce.
18. Sprinkle with dill, and pass the rest of the yogurt sauce at the table.

golden beets, beet greens, coriander seeds, cumin seeds, red onion, garlic, red wine vinegar, salt, cumincoriander, cayenne, extra virgin olive oil, fullfat plain yogurt, garlic, salt, cayenne, cumincoriander, fresh mint, extra virgin olive oil, freshly snipped dill

Taken from cooking.nytimes.com/recipes/12545 (may not work)