Caramelized Beets with Orange-Saffron Yogurt by Sam Sifton, NYT Cooking

Time: 1 hour, 30 minutes
Yield: Serves 6-8

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2 ½ pounds small beets, ideally of varying colors, skin-on, scrubbed and trimmed
1 head of garlic
1 cup plus 1 tablespoon extra-virgin olive oil
7 tablespoons unsalted butter, melted
Kosher salt to taste
1 ¼ cups Greek yogurt
1 pinch saffron threads soaked in 1 tablespoon boiling water
2 teaspoons lemon juice
Zest of ½ medium-size orange, approximately ½ teaspoon, plus 1 tablespoon orange juice
⅓ cup slivered almonds
¼ teaspoon red pepper flakes
2 tablespoons basil leaves, shredded

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