Salt-Roasted Beets with Caraway-Chile Oil and Yogurt Dip

Preheat oven to 425°.

Place salt and 1 tablespoon caraway seeds in a baking dish or cast-iron pan.

Arrange beets on the bed of caraway salt. Roast until tender, 50 to 60 minutes. If desired, peel skin. Reserve caraway salt for another use.

While beets roast, make the caraway-chile oil and yogurt dip. Steep 1 tablespoon crushed caraway seeds and the red pepper flakes in olive oil in a small pan over medium-low heat until warm and fragrant, about 10 minutes.

In a medium bowl, mix yogurt with lemon juice and zest and a pinch of salt. Drizzle lemon yogurt with caraway-chile oil.

Serve beets over a big swoosh of yogurt and chile oil or serve on the side for dipping.

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