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Beauty and The Beet

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Beets with YogurtTaste the rainbow. No, seriously. Health experts agree, brightly colored vegetables pack the most nutrients—and we’re not talking about those faux veggie chips you nosh on when the 4pm munchies come calling.

Of the garden’s greats, beets happen to be one of the best. A lush red, just like the juicy patent leather of Kate Spade’s Pastiche Darcy (so drool-worthy!), these in-season rubies are loaded with antioxidants and are sky high in potassium, calcium, iron, and vitamin B and C. And unlike some bland patch picks—sorry, cauliflower—beets need little to make them shine. They’re crammed with sweet flavor all on their own! But who doesn’t like dressing up? Slip your beets into this simple marinade and accessorize them with a divine dill yogurt.

It’s light, healthy, and will be the star starter of your next exclusive dinner party.

dishin’ tip: Be a savvy-saver and reserve your beet greens and marinade! Sautéed with olive oil, garlic, salt and pepper, beet greens are similar to kale, but a lot less bitter. And your beet-infused marinade doubles as a tasty salad dressing.

doB So Sweet Beets with Dill Yogurt:

Ingredients

One bunch of beets, roasted, and cubed

2 tablespoons of olive oil

1 tablespoon sugar

1 tablespoon apple cider vinegar

A shake or two of pepper

Salt to taste

1 cup Icelandic yogurt (or 0% Greek yogurt)

1 teaspoon mashed garlic

1 teaspoon minced fresh dill

Preheat oven to 475 degrees. Rinse off the beets, and rub them with olive oil. Place them on a baking sheet, and bake for 45 minutes or until a knife can be inserted smoothly through the center. Wait for them to cool, about 15 minutes.

Peel off their skins, and cut the beets into 1-inch cubes. In a separate bowl, mix together the olive oil, sugar, apple cider vinegar, pepper, and salt. Add the beets to the bowl and coat them with marinade. Cover and refrigerate for up to two hours.

In a new bowl, mash the garlic into a paste. Mix in the yogurt and dill, and add a sprinkle of salt.

To serve, spoon yogurt into a dish. Top it with beets and splash of the marinade. Dot it with a few sprigs of dill for a fresh finish.

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