Beet Salad with Poppy Seed + Chive Dressing

 

Kosher salt

2 1/2 lbs. [1.2 kg] red beets, scrubbed

2 T. plain yogurt or mayonnaise

2 T. olive oil

2 tsp. Dijon mustard

2 1/2 T. apple cider vinegar

l/4 tsp. freshly ground black pepper

1 l/2 T. poppy seeds

3 T. minced fresh chives (or a thinly sliced scallion minus the tough ends)

 

Bring a large saucepan of salted water to a boil and add the beets (the water should cover the beets; if it doesn’t, add more). Cook the beets, turning them every so often, until they’re tender (test with a paring knife), about 45 minutes (it may be a bit less or a bit longer depending on the size and age of the beets, so start testing at 30 minutes). Meanwhile, in a small bowl, whisk together the yogurt, olive oil, mustard, vinegar, pepper, poppy seeds, 2 T. of the chives, and 1/2 tsp salt. Slice the warm beets into thin bite-size wedges or thin rounds (whatever you prefer) and transfer them to a large serving bowl or platter. Season them lightly with salt and then drizzle the dressing evenly over them. Sprinkle with the remaining 1 T. chives. Serve immediately. Drain the beets, transfer to a paper towel-lined cutting board, and use the paper towels to rub off the skins. Trim off and discard the root ends.