Beets with Yogurt and Tahini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lebanese and delicious. I use medical gloves when handling beets to avoid hand stains. Ingredients:
2 lbs beets |
2 cloves garlic, crushed (optional) |
2 cups fat free yogurt |
1 1/2 tbsp tahini |
2 tbsp lemon juice |
6 tbsp extra virgin olive oil |
2 tbsp parsley, chopped |
Directions:
1. Cut the stems and leaves about 3/4 of an inch above the beets. Cut in half and lay cut side down on a foil covered baking sheet. Roast at 400 for 1 to 1/2 hours hours, depending on their size, until they feel tender when cut through with a small knife.
2. When cool enough to handle, peel the beets and cut into less than 1/2 inch thick rounds or half moon slices.
3. Beat the crushed garlic and tahini into the yogurt and spread mixture on 6 salad plates. Arrange beet pieces on top. Beat the lemon juice and oil with a pinch of salt, stir in the chopped parsley, and spoon over the beets.
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