Wednesday, April 8, 2008

Beets with yogurt

Serves 4

6 whole beets

2 Tablespoons olive oil

salt and pepper, to taste

juice of 1 lemon

2 Tablespoons flat-leaf parsley, coarsely chopped

1 Tablespoon fresh mint, chopped

1/4 cup Greek style yogurt (Fage Total brand is widely available)

extra olive oil (for sprinkling)

1. Rinse the beets and cut off the greens (for another dish, saute them in oil). Place the beets in a saucepan and add water to cover. Bring to a boil over high heat and simmer for 45 to 75 minutes or until they are until tender when tested with a skewer. Drain the beets into a colander and rinse them under cold running water, rubbing away the skins with your fingertips. Transfer the beets to paper towels to drain.

2. Working over a large plate to catch the drips, cut the beets into 1/8-inch-thick rounds. Transfer them to a bowl. Add the oil, salt, and pepper. Toss well. Add half the lemon juice, half the parsley, and the mint. Toss again.

3. In a bowl, whisk together the yogurt and the remaining lemon juice. Arrange the beets on a platter. Spoon the yogurt over the beets, then sprinkle with olive oil and the remaining parsley.

— Adapted from "Casa Moro"

© Copyright 2008 Globe Newspaper Company.