Worth a trip

Beet Yogurt with Herbs

Name: Beet Yogurt with Herbs
Ingredients: 3 medium red or golden beets (about 1 pound), trimmed; Kosher salt; 1 1/2 cups plain 2% fat Greek yogurt; 2 tablespoons finely chopped fresh mint plus torn leaves for serving; 1 teaspoon finely chopped fresh tarragon; 1 tablespoon extra-virgin olive oil; 2 teaspoons (or more) red wine vinegar

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

1.
Preheat oven to 450°. Place beets in a small baking dish and add hot water to come 1/2" up sides of dish; season with salt. Cover beets with a piece of parchment paper, then cover dish tightly with foil.
2.
Cook beets until tender, about 1 hour. Remove beets from baking dish, let cool slightly, then rub off skins with a paper towel. Coarsely grate beets.
3.
Mix beets, yogurt, chopped mint, tarragon, oil, and 2 teaspoons vinegar in a medium bowl; season with salt and more vinegar, if desired. Cover and chill at least 3 hours to let flavors meld.
4.
Top beet yogurt with mint leaves.
5.
DO AHEAD: Beet yogurt can be made 1 day ahead. Keep chilled.

Recipes sourced from Epicurious.com.

↑ Back to top

Directions