Beets with Yogurt

Name: Beets with Yogurt
Yield: serves 6 to 8
Ingredients: 2 pounds beets; 2 garlic cloves, crushed (optional); 2 cups strained Greek-style yogurt; 2 tablespoons lemon juice; 6 tablespoons extra virgin olive oil; Salt; Handful of chopped mint or flat-leaf parsley

December 9, 2011

Beets may be boiled or roasted, but I think roasting, which takes much longer, gives them a deliciously intense flavor. It is best to buy small ones because they take less time to cook. Or, of course, you can buy them already cooked.

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