Beet Yogurt With Herbs Recipes

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BEETS WITH MINT AND YOGURT



Beets with Mint and Yogurt image

Provided by Madhur Jaffrey

Categories     Dairy     Herb     Vegetable     Side     Vegetarian     Yogurt     Mint     Beet     Fall     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 8

1 (8-ounce) beet or 2 smaller ones, boiled or roasted in foil
2 cups plain yogurt
3/4 to 1 teaspoon salt
freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoon vegetable oil (I like to use olive oil)
3 small garlic cloves, peeled (or 1 large garlic clove, cut lengthwise into 3 sections)

Steps:

  • Peel the beet and grate it coarsely.
  • Put the yogurt in a bowl and beat it lightly with a fork or a whisk until it is smooth and creamy. Add the salt, pepper to taste, and cayenne, if using. Mix. Add the mint and beet. Mix gently.
  • Put the oil and garlic in a small frying pan and set over medium-high heat. The garlic will eventually begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Now pour the flavored oil and garlic into the bowl with the yogurt and mix.

BEETS WITH YOGURT



Beets with Yogurt image

Beets may be boiled or roasted, but I think roasting, which takes much longer, gives them a deliciously intense flavor. It is best to buy small ones because they take less time to cook. Or, of course, you can buy them already cooked.

Yield serves 6 to 8

Number Of Ingredients 7

2 pounds beets
2 garlic cloves, crushed (optional)
2 cups strained Greek-style yogurt
2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Salt
Handful of chopped mint or flat-leaf parsley

Steps:

  • Cut the stems and leaves about 3/4 of an inch above the beets. To boil them, cook them in plenty of boiling salted water until tender-small ones will take about 30 minutes, larger ones about 1 1/2 hours. To roast them, put them on a sheet of foil on a baking sheet, cover them with foil, and roast in the oven at 400°F for 2 to 3 hours, depending on their size, until one feels tender when you cut right through with a pointed knife. You could cut them in half (lay them cut side down) and reduce the cooking time considerably.
  • When cool enough to handle, peel and cut the beets into less than 1/2-inch-thick rounds or half-moon slices. Wear rubber gloves to avoid staining your hands.
  • Beat the crushed garlic, if using, into the yogurt and spread the mixture on a serving plate. Arrange the beet slices on top. Beat the lemon juice with the oil and a little salt, stir in the chopped mint or parsley, and spoon over the beet slices.
  • A Lebanese version uses 1 1/2 tablespoons tahina (see page 7) beaten into the yogurt. This, too, is delicious.

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