8 small beets (about 1 kilogram in total)
3 tablespoons olive oil
1 teaspoon ground coriander
Salt and pepper
2 teaspoons whole coriander seeds
2/3 cup plain full-fat Greek yoghurt
1 tablespoon balsamic vinegar
1/4 cup roughly chopped roasted pistachios
Heat the oven to 200 degrees. Peel the beets, halve them, then cut each half into four wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking tray. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
Meanwhile, toast the coriander seeds in a small frying pan over medium, shaking the frying pan, until golden and fragrant, 1 to 2 minutes. Set aside.
Season the yoghurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yoghurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.