Author Notes
Interestingly beets are a great substitute for the classic cucumber in this dish. I have had great success serving it as a side dish for fish such as cod or tilapia. —Mettch
Ingredients
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2.5 cups
greek yogurt (I use 0.5% which works just fine)
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1 teaspoon
salt
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1
head minced garlic (or less if you don't love garlic as much as I do)
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4 tablespoons
extra virgin olive oil
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2
large beets (probably a bit more than one pound)
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1
handful of fresh mint, chopped finely
Directions
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Mix together the yogurt and the salt. Let it drain in a coffee filter for a few hours.
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Add olive oil and garlic and a bit of pepper (depends on your preference).
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Shred the beets roughly and just before serving add them to the yogurt mixture as well as the mint.
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