Shredded Beets With Thick Yogurt
"Although the vibrant pink color of this Middle Eastern dip is startling, the flavor is superb. There are many versions. Sometimes the beets are puréed and blended into the yogurt; other times, they are simply sliced or cubed; still other times, a little tahini is blended in for a deeper, richer flavor. In this recipe, the beets are simply grated with the shredding disk of a food processor, then folded into thick, creamy yogurt. Serve as a dip or an accompaniment to fish. Cook time includes chilling time."
photo by COOKGIRl
- Ready In:
- 1hr 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 2 cups plain low-fat yogurt, drained to 1 1/2 cups
- 8 small beets
- 1 large garlic clove, crushed with
- 1 pinch salt
- 2 tablespoons fresh strained lemon juice
- salt
- fresh ground pepper
- 1 pinch sugar (optional)
- 1 sprig of fresh mint (to garnish)
directions
- Drain the yogurt to 1½ cups: Line a strainer w/a coffee filter, add yogurt & set aside about 1 hour.
- Cut off all but 1 inch of the beet stalks and leave the roots intact. Rinse the beets well but do not peel. Cook the beets in boiling salted water until tender, 25 to 35 minutes. Drain, slip off the skins under cold running water, and cut away the root ends and stalks. Coarsely grate the beets, using the shredding disk of a food processor or the large holes of a hand grater (latex gloves are recommended for the latter or you'll look like an axe murderer!).
- Combine the garlic, lemon juice, salt and pepper in a medium bowl. Add the beets and yogurt and blend well. Taste and add a pinch of sugar if desired. Transfer to a serving dish, cover and refrigerate until well chilled, about 1 hour. Garnish with sprigs of fresh mint just before serving.
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Reviews
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I loved this and had no problem with the colour. I used canned beets and fat free yogurt so it was the perfect salad for my diet. Thanks for sharing. I'll be making this again. -
While I like beets I use them seldom, not really sure why. DH brought some home not long ago and while shopping a couple of days ago I grabbed some good quality yogurt and then found this recipe, some things are just meant to be. This is a lovely creation both in color and taste. I did add a bit of Splenda (I think this would be very good with some finely shredded orange zest too), not enough to make it sweet but just enough to temper the yogurt a touch. Don't skip the lemon it really pulls the whole dish together. It was great for lunch with crackers and hummus, lol.
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I found this color beautiful! Used drained Nancy's whole milk yogurt and fresh roasted beets. Super fast to make! The beets were served as a condiment with Recipe #233490. Be careful with how much garlic and mint you add. They could quickly overpower this recipe. Fresh mint from the garden, too! Also, added a little bit of the lemon zest. Reviewed for NA*ME Tag March and Veg Tag/March. -
This is tasty if you can get past the florescent pink colour. I did use canned beets as I had them on hand and there was no way I was going to shred them so I cut them in small pieces without touching them on my hands. I used Balkan (thick) yogurt and even removed some of the whey, sea salt, a bit more freshly squeezed lemon juice, in fact the lemon flavour is what I enjoyed so much about this salad. I did not add any of the optionals. We enjoyed this with a lentil rice dish. Made for NA*ME Tag! Come play!! -
Very good! Usually we have beets with vinaigrette, lots of vinegar, so this was a nice change to the usual thing! DH insisted on adding he sugar, it really makes a difference, I highly recommend using it (and wearing the gloves...)Quick and easy to put together, great for summer barbeques! Thanks for this recipe!
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York
