As a child, I never had beets at home (my father claimed allergies -- a claim about which I remain highly skeptical), but I loved beets, and I always got them in the salad bar of my favorite restaurant. My childhood salads never varied -- they always had croutons, green onions, bacon bits and blue cheese dressing with the beets. As an adult, I encountered Patzaria, the Greek yogurt-based beet salad, and I decided to combine the flavors of my childhood salad bar with the Greek appetizer in this recipe. The result is salty, sweet, smoky and entirely addictive -- it makes a great and unexpected hors d'oeuvre. —Savour
Scrub the beets, drizzle with olive oil, sprinkle with salt, enclose in a foil packet and roast at 350 degrees for 40 minutes to an hour, or until tender. Let cool and chop into a fine dice.
Fry the bacon until crisp. Let cool, and chop finely.
Combine the yogurt and the blue cheese in a small bowl and mash with a fork until the cheese in incorporated into the yogurt.
Add the chopped beets, bacon and the chives. Mix thoroughly until the entire mixture is a rather alarming magenta hue (this actually helps convince 3 year old girls to eat it, believe it or not). The mixture may be covered and stored in the refrigerator right away, or eaten immediately.
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.