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Author Notes: Tender beets with a hint of spice, topped with cooling yogurt. —Early Morning Farm
For the Beets
- 4 beets, peeled & sliced
- 1/2 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper (or more if you like)
- 1/2 cup greek yogurt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- salt & pepper to taste
- Poach the beets. Place sliced beets in a medium sized pot with a tight-fitting lid. Add the red wine vinegar, salt, and black pepper, then enough water to barely cover the beets. Bring to a boil, reduce heat, and cover. Simmer beets, covered for 45 minutes to an hour until a fork easily pokes through.
- While the beets are poaching, mix together the yogurt sauce. Serve the beets with some of the poaching liquid and top with yogurt or drain the beets and toss with yogurt for a brilliant pink side dish.