Here’s the beet dish from the Manhattan extravaganza. Roasted beets on Greek yogurt. Garnished with toasted pine nuts, basil, olive oil, and basalmic vinegar. To roast the beets, simply trim, place on aluminum foil, drizzle with olive oil and salt, wrap, then roast. I like to roast alongside the chicken. Done in about the same amount of time and can be enjoyed with a salad for another lite weeknight meal.