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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Scoop up this vibrant condiment with wedges of warm pita. Ingredients:
3 medium red or golden beets (about 1 pound), trimmed |
kosher salt |
1 1/2 cups plain 2% fat greek yogurt |
2 tablespoons finely chopped fresh mint plus torn leaves for serving |
1 teaspoon finely chopped fresh tarragon |
1 tablespoon extra-virgin olive oil |
2 teaspoons (or more) red wine vinegar |
Directions:
1. Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2 up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
2. Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
3. Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
4. Top beet yogurt with mint leaves.
5. DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.
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