Orange-Glazed Roasted Beets

Preheat an oven to 400°F (200°C).

Finely grate 1 tsp. of zest from the orange and set aside. Halve the orange and set one of the halves aside. Place the remaining half in a baking dish just large enough to hold it and the beets in a single layer. Add the beets to the baking dish and drizzle with 2 Tbs. of the olive oil. Add the garlic to the dish and sprinkle the beets lightly with salt and pepper; toss well to coat. Cover the dish with aluminum foil and roast until the beets are tender when pierced with a paring knife, about 45 minutes. Remove the beets from the oven and let cool.

Spoon the yogurt into a small bowl. Stir in the zest and 1 Tbs. of juice from the reserved fresh orange half; set the orange aside. Season to taste with salt. Cover and refrigerate until ready to serve.

Using the dull side of the paring knife, gently scrape the skins off the beets, then cut into a mix of wedges, halves and slices. Arrange the beets in a bowl or on a platter.

Squeeze the juice from the roasted orange half into a small bowl and whisk in the remaining 1 Tbs. olive oil to make a dressing. Squeeze in more juice from the reserved fresh orange half, if desired, and let the dressing cool to room temperature.

Drizzle the beets lightly with the dressing, then sprinkle lightly with salt and pepper. Sprinkle the chives and pistachios over the yogurt mixture, then drizzle lightly with olive oil. Serve the beets alongside the yogurt mixture for spooning on top. Serves 4 to 6.

Adapted from Williams Sonoma Newlywed Entertaining (Weldon Owen, 2016)