Beets and Yogurt with Pickled Rose Petals

Name: Beets and Yogurt with Pickled Rose Petals
Ingredients: Coarse salt; 1 bunch baby Chioggia beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed; 1 bunch baby red beets (about 12 ounces), root end and 1 inch of stem attached, gently scrubbed and rinsed; ½ stick unsalted butter; 2 allspice berries; 2 bay leaves; 1 cinnamon stick (about 3 ½ inches long); ¼ cup coarsely chopped toasted hazelnuts; 1 ½ cups plain Greek yogurt; Flaky sea salt, such as Maldon, for sprinkling; 2 tablespoons coarsely chopped fresh dill; Pickled Rose Petals (optional), for garnish, plus 1 tablespoon pickling liquid (optional), for drizzling