 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
I haven't tried this yet, but it sounds great! From the NYTimes Magazine, April 12, 2008 Ingredients:
4 small yellow beets |
1 tablespoon extra virgin olive oil, plus extra |
extra virgin olive oil, for roasting beets |
salt & freshly ground black pepper |
1 teaspoon garlic, minced |
2 teaspoons lemon juice |
1 1/2 cups greek yogurt |
1 tablespoon fresh dill, chopped |
Directions:
1. Roast beets: Preheat the oven to 400°F
2. Wash the beets and trim their root ends.
3. Lightly coat in oil and set in a roasting pan.
4. Sprinkle with salt and pepper, add 1/2 cup water and cover the pan with two layers of foil.
5. Roast in the oven until tender when pierced with a fork, about 45 minutes.
6. While still warm, remove the skins and grate the beets using the large holes of a grater. (You should have 1 cup.).
7. Place the garlic, lemon juice and 1 teaspoon salt in a medium bowl.
8. Let stand for 10 minutes.
9. Stir in the yogurt and 1 tablespoon olive oil.
10. Fold in the grated beets and dill and season to taste with salt and pepper.
11. Serve with meats or pita.
|
|