The beets and cucumbers in Dolores’s summer garden and the tangy goat’s-milk yogurt from Skyhill Farms, a Napa Valley producer, inspired chef William Withrow at the 2005 Workshop. He folded diced roasted beets into yogurt, then spooned the mixture into edible “cups” made from cucumber chunks. When all of the ingredients are well chilled, this healthful appetizer is incomparably refreshing—just what you want on a warm summer night.

　　

Ingredients

serves 8

　　1 medium red or golden beet

　　3 tablespoons whole-milk yogurt

　　1 teaspoon minced fresh dill, plus dill sprigs for garnish

　　1 teaspoon very finely minced shallots

　　Kosher salt and freshly ground white pepper

　　1 Armenian or English (hothouse) cucumber

　　

Step 1

Preheat the oven to 400°F. Wrap the beet loosely in aluminum foil, sealing the package tightly. Bake until the beet is tender when pierced, about 1 hour. When cool enough to handle, peel the beet and cut it into very small, neat dice. You should have about 1/2 cup.

　　

Step 2

Place the diced beet in a small bowl and fold in the yogurt, minced dill, and shallots. Season to taste with salt and white pepper. Chill well.

　　

Step 3

Peel the cucumber and cut into 1/2-inch-wide chunks. You should have about 2 dozen. Use a melon baller to scoop out the center of each chunk to make room for a filling, taking care not to pierce the bottom and to leave the sides about 1/4 inch thick. Set the cucumber cups on a serving tray and chill. Just before filling, season with salt and white pepper.

　　

Step 4

To serve, spoon 1 teaspoon of the beet mixture into each cucumber cup and garnish with a small sprig of dill. Serve immediately.

　　

Step 5

Enjoy with Cakebread Cellars Sauvignon Blanc or another young, dry white wine with good acidity.

　　The Cakebread Cellars American Harvest Cookbook