Monday, May 16, 2011
Pink and amazing.
One bunch (about 4-5) beets
Greek yogurt or sour cream (about 1 cup)
1 small clove garlic
A sprinkle of salt
First, roast the beets. Wrap each individually in tin foil, place in a pan, then let them hang out in a 450-degree oven for about 45 minutes, or until you can easily slide a fork into them. Let them cool for a bit, then place them in a bowl of cold water and rub them till the skins fall off. (Note: you can also steam the beets by peeling them, cutting into quarters, then steaming till you can just barely slide a fork through them - about 20 minutes)
While beets are roasting, chop garlic finely, then put it in a small bowl along with the juice of one of the lemons (enough to cover). Let it sit for about 15-20 minutes; this will help the garlic mellow a little.
Grate the peeled beets into a bowl. Stir in the lemon/garlic mixture, then add yogurt by big spoonfuls, stirring. Sprinkle on some salt. Taste it along the way, adding more lemon or yogurt as you like.
Soooo good with pita chips.