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Beets and Yogurt with Pickled Rose Petals

Martha Stewart
  • 45 minutes
  • Serves 4

INGREDIENTS

12 oz

1 bunch baby chioggia beets

12 oz

1 bunch baby red beets

2

Bay leaves

2 tbsp

Dill, fresh

2

Allspice berries

1

Cinnamon stick (about 3 1/2 inches long)

1

Salt, Coarse

1

Sea salt, Flaky

1/4 cup

Hazelnuts, toasted

1/2 stick

Butter, unsalted

1 1/2 cups

Greek yogurt, plain

1

Pickled rose petals