Shredded Beets With Thick Yogurt Recipes

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SHREDDED BEETS WITH THICK YOGURT



Shredded Beets With Thick Yogurt image

Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time.

Provided by Elmotoo

Categories     Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups plain low-fat yogurt, drained to 1 1/2 cups
8 small beets
1 large garlic clove, crushed with
1 pinch salt
2 tablespoons fresh strained lemon juice
salt
fresh ground pepper
1 pinch sugar (optional)
1 sprig of fresh mint (to garnish)

Steps:

  • Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
  • Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
  • Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.

Nutrition Facts : Calories 124.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 7.3, Sodium 201.7, Carbohydrate 19.4, Fiber 2, Sugar 16.8, Protein 8.2

EASY, TASTY BEETS



Easy, Tasty Beets image

I never cared for beets until I tried them like this. Others who think beets taste too earthy also enjoy them prepared this way.

Provided by ddow

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 5

1 bunch beets, trimmed and peeled
1 tablespoon butter
⅓ cup water
2 tablespoons balsamic vinegar, or more to taste
salt and ground black pepper to taste

Steps:

  • Shred beets in a food processor.
  • Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
  • Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

Nutrition Facts : Calories 74.4 calories, Carbohydrate 11 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.9 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 141.7 mg, Sugar 8 g

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