Monday, March 28, 2011

Beet and Yogurt Salad

This is also a delicious appetizer dip with toasted pita.

2 large or 4-5 small cooked beets (red or golden), see cooking instructions if you need them
1 can (16 ounces) cooked beets, drained
1 cup drained plain yogurt or more depending on your amount of beets and your serving bowl
Note: Buy thick Greek yogurt or drain soupy yogurt.  See draining instructions if you need them.
1 tablespoon sugar
Salt to taste
1 tablespoon chopped fresh or slivered mint or 1 teaspoon dried mint

1. Cut cooked beets (fresh or canned) into ¼-½-inch cubes. Mix with the sugar and salt to taste. Chill until ready to serve.
2. Immediately before serving, spread the yogurt in the bottom of a shallow serving bowl. Place the beets on top, gently nestling them into the yogurt. Garnish with the mint.

4-6 servings
Adapted from Najmieh Batmanglij's New Food of Life

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