Shredded Beets With Thick Yogurt Recipes

SHREDDED BEETS WITH THICK YOGURT

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.

SHREDDED BEETS WITH THICK YOGURT

Steps:

• Drain yogurt.
• Cut off all but 1 inch of the beet stalks, leave the roost intact (this prevents beets from "bleeding out" when being boiled).
• Cook beets in boiling and salted water until tender, about 25-30 minutes.
• Drain, peel, and cut off root end and remaining stalks.
• Let cool and coarsely grate.
• Combine garlic, vinegar, salt and pepper and a pinch of sugar.
• Add beets and yogurt, mix to combine.
• Garnish with fresh mint sprigs.

GARLICKY BEET SPREAD WITH YOGURT, DILL AND HORSERADISH

Steps:

• To roast beets, heat oven to 375 degrees. Place beets in a small baking dish and drizzle with olive oil. Add 3 tablespoons water to bottom of dish and cover tightly with foil. Bake until tender, about 1 to 1 1/2 hours, turning beets after 45 minutes. Let cool, then peel.
• Using a food processor, grind walnuts, garlic and salt until very finely ground. Scrape down sides of bowl. Add the peeled beets, oil, yogurt, lemon juice, dill and horseradish and pulse until relatively smooth. Taste for seasoning and add more lemon or salt, or both, if needed. Serve with latkes or fritters, or use as a dip for vegetables.

ROASTED BEETS WITH YOGURT

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.

EASY, TASTY BEETS

Steps:

• Shred beets in a food processor.
• Melt butter in a skillet over medium heat. Cook and stir shredded beets in hot butter until slightly softened, about 5 minutes.
• Pour water over the beets, cover skillet with a lid, and simmer beets until completely softened, about 10 minutes. Stir balsamic vinegar with the beets; season with salt and pepper.

ROASTED BEETS WITH MINT-YOGURT SAUCE

Steps:

• Preheat oven to 425 degrees. In a 9-by-13-inch baking dish, toss beets with olive oil. Season with salt and pepper. Cover dish tightly with foil and roast until tender when pierced with a knife, 45 to 60 minutes, depending on size. When cool enough to handle, rub beets with a paper towel to remove skins.
• Meanwhile, in a small bowl, whisk together yogurt, mint, cumin, and lemon juice; season with salt and pepper. Spoon yogurt sauce over beets and serve.

BEETS WITH MINT AND YOGURT

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.

CARAMELIZED BEETS WITH ORANGE-SAFFRON YOGURT

Steps:

• Heat oven to 400. Put the beets into a high-sided baking pan, so that they fit together relatively snugly. Cut off the top of the head of garlic and place it, cut side up, in one corner of the pan. Mix together 1 cup oil and the butter and drizzle it over the beets and garlic. Cover the tray tightly with aluminum foil and roast for approximately 1 hour, or until the beets are soft when pierced with a knife and the garlic is soft and caramelized.
• Remove the beets and garlic from the oven and allow to sit until the beets are cool enough to handle, approximately 10 to 15 minutes. Lift them out of the oil, peel and discard the skin and place them in a medium bowl with a pinch of salt and 1 tablespoon of the cooking oil from the baking pan. Mix well and set aside.
• Squeeze the garlic cloves out of their skin and into a small bowl. Roughly mash with the back of a fork before adding the yogurt, saffron threads and water, the lemon juice, orange zest and a pinch of salt. Stir well and place in the refrigerator until needed.
• Place a medium-size sauté pan over medium heat with the remaining 1 tablespoon of olive oil. When it shimmers, add the almonds and sauté for 1 to 2 minutes, stirring and tossing frequently, until they begin to turn golden. Add the red pepper flakes and the orange juice and continue to cook until the liquid has evaporated, approximately 30 seconds. Spoon the nuts onto a wide plate and set aside to cool.
• When you are ready to serve, spoon the yogurt onto a large serving plate and spread it out slightly. Top with the beets, making sure that you can still see yogurt at the edges. Sprinkle the almonds over the top, then the basil, and serve.