A salad for the in-between season with roasted beets and a creamy herbed tzatziki.
To make tzatziki, whisk together in a medium bowl the yogurt, 2 tablespoons olive oil, green onions, parsley, 1 tablespoon dill, garlic, lime juice, and sherry vinegar. Add a generous sprinkle of sea salt and black pepper. Taste, and add more sea salt or pepper as needed. Cover and refrigerate for several hours, or preferably overnight. Add a pinch of sea salt and/or a squeeze of lime just before serving.
Toss warm roasted beets with remaining tablespoon dill, and serve immediately with a big dollop of tzatziki.