Author Notes
I started making this recipe during the hot summers in Crete, where we eat a lot of beets and tzatziki-style sauces. This variation livens up one of my favorite summer dishes. —minosmama
Ingredients
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4-5
Medium beets
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Splash
raspberry vinegar
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a glug
lemon scented oil
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a glug
herb-infused oil (I like OHCo. coriander, fennel and dill)
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Juice and zest of one orange
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1/2 cup
greek-style yogurt
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honey
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1/4 cup
shelled pistachios
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salt
Directions
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Scrub the beets and wrap them in a couple layers of aluminum foil. Place them in a medium hot oven until tender. This can take a couple hours.
Remove from oven and allow them to cool until you can handle them. Slough off the peels and cut them into slices or smallish chunks.
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Dress the beets with the vinegar, oils, 1/2 the freshly squeezed orange juice and salt to taste.
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Prepare the yoghurt dressing by combining the yoghurt, remaining half of the orange juice & zest, and a squeeze of mild flavored honey.
At this point the beets and dressing may be refrigerated up to a day and assembled just before serving.
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To assemble, place the beets in a shallow dish, pour the yoghurt into the middle and sprinkle with coarsely chopped pistachios. Serve and enjoy!
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