Adapted from saveur.com
medium beets (about 1 lb.), scrubbed
tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
cup balsamic vinegar
Zest of 2 oranges
Endive leaves, Greek yogurt, and cilantro leaves, for serving
Heat oven to 400°. Place beets, olive oil, salt, and pepper in a 8" square baking dish and cover with foil; cook until tender, 1–1½ hours. When cool enough to handle, peel and roughly chop. Transfer to a food processor; pulse until finely chopped, but not pureed. Transfer to a bowl; stir in vinegar, half the orange zest, salt, and pepper. Serve on endive leaves with a dollop of yogurt, cilantro leaves, and remaining zest.