Slicing the beets before roasting shaves at least 30 minutes off the cooking time of whole beets, and you end up with the same roasted beet flavor. We leave the skin on-it gets soft and tender when roasted on the sliced beets, and you are spared the mess and time spent peeling them. Serve with frisee for a salad plate or sliced hard-boiled eggs to add some protein for a fuller meal.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Scrub the beets well, trim the ends and then slice into 1/4-inch-thick rounds. Lay the beets on the prepared baking sheet in a single layer. Sprinkle 2 tablespoons water over the beets-this will create steam to help cook the beets faster. Season with 1/2 teaspoon salt and a few grinds of pepper. Cut the butter into pea-size cubes and dot the top of each round with 1 or 2 cubes. Cover the pan tightly with foil. Roast until the beets are tender with no resistance when pierced with a fork or skewer, about 20 minutes. Remove the foil and allow the beets to cool, about 5 minutes.
Meanwhile, toast the caraway seeds in a small, dry skillet over medium-high heat until aromatic, about 2 minutes. Transfer to a cutting board to cool. Chop the chives and combine with the yogurt in a small bowl. When the caraway has cooled, finely chop and add to the yogurt. Season with salt and stir well to incorporate.
Put half the beet rounds on a platter. Top each with a teaspoon of yogurt, then another beet round and another teaspoon of yogurt. Serve immediately.
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