THICK YOGURT WITH BEETS, GARLIC AND DILL
Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.
Provided by Julia Moskin
Categories easy, dips and spreads
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
- In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.
Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 3 grams
ROASTED BEETS WITH YOGURT
Three types of beets combine to colorful effect in this delicious salad recipe from chef Dan Kluger. Also try:Peekytoe Crab Toast, Shaved Raw Summer Squash with Parmesan Dressing, Roasted Squash with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Place red beets in a bowl and toss with 1 tablespoon coarse salt, 1 tablespoon red-wine vinegar, and 1 tablespoon olive oil. Wrap red beets in parchment paper-lined aluminum foil and set aside; repeat process in a clean bowl, first with golden beets, then with candy cane beets.
- Place wrapped beets on a baking sheet and transfer to oven; roast until beets are easily pierced with the tip of a small knife, 1 to 1 1/2 hours. Remove from oven and let cool slightly. Remove skins by rubbing each type of beet with a paper towel.
- Cut beets into halves or quarters and transfer to a large bowl. Drizzle with 1/4 cup olive oil, remaining 2 tablespoons coarse salt, and pepper; toss to combine.
- Spoon yogurt into the bottom of a large shallow serving bowl; top with an even layer of beets. Drizzle with remaining 2 tablespoons olive oil and balsamic vinegar; garnish with chervil and season with sea salt and pepper. Serve.
SHREDDED BEETS WITH THICK YOGURT
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
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
BEET YOGURT
Provided by Martha Stewart
Categories Cuisine-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Add all ingredients to a medium bowl. Stir to combine.
BEETS WITH MINT AND YOGURT
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
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.
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5/5 (1)Total Time 1 hr 25 minsCategory Healthy Beets Side Dish RecipesCalories 218 per serving
- Mix labneh (or yogurt), bulgur and 1/2 teaspoon salt in a medium bowl. Cover with plastic wrap and let stand at room temperature for 1 hour or up to 24 hours.
- Toss beets with 1 tablespoon oil and spread on a rimmed baking sheet. Roast, flipping once, until browned and tender, about 30 minutes.
- Whisk vinegar, shallot, garlic, pepper and the remaining 1/4 teaspoon salt in a large bowl. Gradually whisk in the remaining 4 tablespoons oil. Stir in cilantro and parsley. Add arugula, walnuts, the beets and the bulgur mixture and toss to coat.
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- Preheat the oven to 350°. In a large baking dish, toss the beets with the 3 tablespoons of olive oil and 1 teaspoon of salt. Roast for about 1 1/2 hours, until the beets are tender. Transfer the beets to a plate. Add the vinegar to the baking dish and stir with a wooden spoon, lifting up any browned bits. Scrape the vinegar mixture into a small bowl. Once the beets are cool enough to handle, slip off the skins and cut into wedges.
- In a small bowl, season the yogurt with salt. Dollop the salted yogurt onto serving plates. Top with the beet wedges and herbs and drizzle with the vinegar mixture. Season with salt, drizzle with olive oil and serve immediately.
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