Author Notes
Tender beets with a hint of spice, topped with cooling yogurt. —Early Morning Farm
Ingredients
- 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)
- Yogurt Sauce
-
1/2 cup
greek yogurt
-
1 teaspoon
lemon zest
-
1 tablespoon
lemon juice
-
1 tablespoon
chopped fresh parsley
-
salt & pepper to taste
Directions
-
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.
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