Savory Yogurt Bowl With Chickpeas Cucumbers And Beets Recipes

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SAVORY YOGURT BOWL WITH CHICKPEAS, CUCUMBERS AND BEETS



Savory Yogurt Bowl with Chickpeas, Cucumbers and Beets image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 17

3/4 cup cooked chickpeas
2 tablespoons freshly squeezed lemon juice
Olive oil
1 tablespoon tahini paste
1/8 teaspoon chile de arbol or cayenne powder
1/8 teaspoon turmeric
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 Persian cucumber, grated
1 tablespoon red wine vinegar
1 tablespoon chopped fresh dill
1 small beet, peeled and grated
1 tablespoon chopped flat-leaf parsley
1/8 teaspoon cumin
2 cups Icelandic-style yogurt
1 tablespoon chopped toasted pistachios
1 tablespoon roasted, salted fennel seeds

Steps:

  • Put the chickpeas in a small bowl and add the lemon juice, 1 tablespoon olive oil, and the tahini, chile de arbol, turmeric and some salt and pepper. Toss well to coat. Set aside.
  • Toss the cucumbers with the vinegar, 1 tablespoon olive oil, the dill, and some salt and pepper. Set aside.
  • In a small bowl, toss the beets with the parsley, cumin, 1 tablespoon olive oil and some salt and pepper. Set aside.
  • Divide the yogurt between two serving bowls; let each diner top with the salads and some pistachios and fennel seeds.

MEDITERRANEAN BEET AND YOGURT SALAD



Mediterranean Beet and Yogurt Salad image

Different versions of this salad are popular from Turkey to North Africa. Red beets are used throughout the Mediterranean, but you could make this pungent salad with any type. If you mix the yogurt into the beets, your salad will be pink. I prefer to spoon it over the top.

Provided by Martha Rose Shulman

Time 3h10m

Yield Serves 4

Number Of Ingredients 8

4 medium size beets, roasted
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick Greek style yogurt or drained yogurt
2 tablespoons minced dill

Steps:

  • Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
  • Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 8 grams

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