Smørrebrød With Yogurt Beets and Eggs
Ingredients
- 4 large eggs
- 1 red beet, peeled, halved and sliced into thin half-moons
- 1 tablespoon loosely packed fresh dill, chopped, plus more for serving
- 1 teaspoon olive oil, plus more for serving
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt, divided
- 1 cup plain Greek yogurt
- 1 clove garlic, grated
- Freshly ground black pepper
- 4 slices pumpernickel bread (such as Mestemacher)
- 2 tablespoons drained capers
- Flaky sea salt, for serving
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