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What is it about roasted beets ($12) and yogurt that works so well together? I find its mouth-coating richness infinitely more appealing than its creamy-tart cousin, goat cheese. Perhaps it's that good, thick yogurt really integrates a salad, pulling its components in and helping everything cling together. Like at this one from L'Artusi, where it picks up crumbles of pistachio and brings them along for the ride. Sharp and lightly dressed watercress rounds out the plate, but really, I'd just be happy swiping beets in yogurt all day.
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