This may be my last beet recipe for a while, I can still find them at the supermarket, and yes, I still love them, but my husband has started to groan, I guess he’s a little tired of them. There is also the red factor, it sort of seeps into your everything, which in the early morning can be a bit terrifying, I don’t think he needed that added anxiety.
This is a wonderful recipe for a beet salad that I found in my favorite source for recipes, the Recipes for Health section of the New York Times. It introduced me to the idea of marinating my beets, which is amazing and gives so much more flavor than a plain beet with some dressing thrown on top.
Not to mention the use of the marinade which had taken on the color of the beets, mixed with yogurt, which becomes a beautiful pink. I want to frost a cake with this color, buy a dress and paint my toenails with it. So pretty, and so natural. I may sneak in another beet recipe just try try dying some cloths with their juices!
Mediterranean Beet and Yogurt Salad adapted from the New York Times
- 4 medium size beets, roasted
- 11/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
- 1 teaspoon sugar
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 garlic clove (they suggest 1 to 2, I used 2 and the garlic was a bit much, I would use less)
- 1/2 cup thick Greek style yogurt or drained yogurt
- 2 tablespoons minced mint (or dill as they suggest, the mint works well with the sweetness of the marinated beets)
Roast the beets, peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.
Place the garlic in a mortar and pestle, add 1/8 teaspoon salt, and mash to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.
Advance preparation: The beets can be prepared and marinated 4 or 5 days ahead.
Yield: Serves 4
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~ by italicious on April 25, 2009.
Posted in beets, contorni, gluten free, mint, salad, vegetarian, yogurt
Tags: beets, mint, vegetarian, yogurt
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