Beets with Yogurt
- 2 pounds beets
- 2 garlic cloves, crushed (optional)
- 2 cups strained Greek-style yogurt
- 2 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil
- salt
- handful of chopped mint or flat-leaf parsley
Instructions:
Beets may be boiled or roasted, but I think roasting, which takes much longer, gives them a deliciously intense flavor.
- Cut the stems and leaves about ¾ of an inch above the beets. To boil them, cook them in plenty of boiling salted water until tender—small ones will take about 30 minutes, larger ones about 1½ hours. To roast them, put them on a sheet of foil on a baking sheet, cover them with foil, and roast in the oven at 400°F for 2 to 3 hours, depending on their size, until one feels tender when you cut right through with a pointed knife. You could cut them in half (lay them cut side down) and reduce the cooking time considerably.
- When cool enough to handle, peel and cut the beets into less than ½-inch-thick rounds or half-moon slices. Wear rubber gloves to avoid staining your hands.
- Beat the crushed garlic, if using, into the yogurt and spread the mixture on a serving plate. Arrange the beet slices on top. Beat the lemon juice with the oil and a little salt, stir in the chopped mint or parsley, and spoon over the beet slices.