For the roast balsamic beetroot, cut the leaves from the baby beetroot and set aside. Heat the butter and most of the olive oil together in an ovenproof frying pan, add the baby beetroot and stir. Season with salt and freshly ground black pepper and fry for 2-3 minutes. Add the balsamic vinegar and place in the oven to roast for 12-15 minutes.
For the garlic dip, mix the whipped cream, yoghurt, garlic, salt and freshly ground black pepper together in a small bowl.
Heat the remaining olive oil in a frying pan, add the beetroot leaves and stir until wilted.
To serve, pile the beetroot leaves onto a serving platter and top with the baby beetroot. Serve with the garlic dip, garnished with chives.