Grated roasted beets tossed in a garlicky yogurt dressing create a shocking pink color and out-of-this-world flavor. Use as a dip with toasted pita or crackers, or serve as a side salad with Mediterranean dishes. Seriously, don't let the color put you off, this simple salad is amazingly sweet and garlicky at the same time.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 4 medium beets
- 1 tsp. olive oil
- 1 clove garlic
- 1/2 tsp. salt, plus more to taste
- 1 Tbsp. lemon juice
- 2 cups Greek-style, sheep-milk, or other thick yogurt
- Freshly ground black pepper, to taste (optional)
- Dill (optional)
Preparation:
- Preheat oven to 375°. Trim beets and place on a large piece of aluminum foil. Toss with oil, cover with foil and seal into a packet. Put packet on a baking sheet and cook until beets are tender when pierced with a fork, about 30 minutes. Let sit until cool enough to handle but still warm, about 20 minutes. (See How to Roast Beets.)
- Meanwhile, mince garlic. In a medium bowl, mush garlic with salt. Stir in lemon juice. Add yogurt and stir to combine thoroughly.
- Peel beets (skins should slip off easily) and shred on the large wholes of a grater (or in a food processor with a grating disc attached). Stir into yogurt mixture. Season with pepper and additional salt, if you like. Add chopped dill, if you like, and/or serve topped with dill sprigs. Serve at room temperature.
Store, covered and chilled, up to 1 day.
Makes 2 1/2 cups Beet & Yogurt Salad.
