Friday recipe: Beet and yogurt salad

This is a Turkish dish i found a couple of month ago and had to try it. I love the taste of beets, and i usually just make a salad of boiled beets, parsley, garlic and olive oil.

This is a bit different, it takes more time since the beets have to be roasted and marinated, but you can still roast them 4 to 5 days ahead. It is worth it!

Beet vegetableBeet and yogurt salad:

4 medium beets, roasted-1 1/2 tablespoon cider vinegar or wine vinegar-1 teaspoon sugar-2 tablespoons olive oil-salt and freshly ground pepper-2 cloves garlic pureed-1/2 cup drained yogurt until thick and creamy-2 to 3 tablespoons minced fresh dill.

-Heat the oven to 425 F. Cut the greens of the beets, leaving about 1/2 inch of the stems attached. Scrub the beets and place in a baking dish. Add about 1/4 inch water, cover tightly with foil, and roast till the beets are tender, 35 to 40 mn.

-Peel the roasted beets, preferably while still warm. Cut in half lengthwise, then slice crosswise into half moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and marinate for 2 to 3 hours at room temperature or in the refrigerator.

-Mix together the garlic and yogurt. Stir in half the dill and salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss the yogurt with the beets. Sprinkle on the remaining dill and serve.

This dish is perfect for those hot summer nights! Enjoy!

*image via google

 

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