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
Continue After Advertisement
Ingredients
-
4-5
Medium beets
-
Splash
raspberry vinegar
-
a glug
lemon scented oil
-
a glug
herb-infused oil (I like OHCo. coriander, fennel and dill)
-
Juice and zest of one orange
-
1/2 cup
greek-style yogurt
-
honey
-
1/4 cup
shelled pistachios
-
salt
Directions
-
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.
-
Dress the beets with the vinegar, oils, 1/2 the freshly squeezed orange juice and salt to taste.
-
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.
-
To assemble, place the beets in a shallow dish, pour the yoghurt into the middle and sprinkle with coarsely chopped pistachios. Serve and enjoy!
See what other Food52ers are saying.