Ingredients
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2
-
8
-
1
-
1
-
2
-
-
-
1
-
1
-
-
-
-
-
-
Directions
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 pured 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 , While I like beets use them seldom, not really sure why DH brought some home not long ago and while shopping a couple of days ago I grabbed some good quality yogurt and then found this recipe, some things are just meant to be This is a lovely creation both in color and taste I did add a bit of Splenda (I think this would be very good with some finely shredded orange zest too), not enough to make it sweet but just enough to temper the yogurt a touch Don’t skip the lemon it really pulls the whole dish together It was great for lunch with crackers and hummus, lol
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Steps
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1
Done
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Drain the Yogurt to 1 Cups: Line a Strainer W/a Coffee Filter, Add Yogurt & Set Aside About 1 Hour. |
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2
Done
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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!). |
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3
Done
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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. |
