Beets

Beet & Yogurt Salad with Garlic & Mint

Posted by Carole Koch

Thanks to CSA member Nora Kain for sharing this recipe. Nora says: “I really appreciate the newsletter and recipes that come with the produce every week. Reading the new recipes, and learning about the vegetables is something that I really look forward to. We do a lot of Indian cooking in our house, but this is a salad that would probably go with anything grilled. My girls really like it just as it is or over rice. The hot pink color is definitely popular too! I got [the recipe] from Madhur Jaffrey's ‘World Vegetarian Cookbook.’”

2 to 3 small beets, boiled or roasted in foil (1 hour at 375 degrees F., wrapped individually in foil)
2 cups plain yogurt
3/4 to 1 teaspoon salt
pepper to taste
1/8 to 1/4 teaspoon cayenne (optional)
2 1/2 tablespoons finely chopped fresh mint
1 tablespoons olive oil
3 small garlic cloves, peeled

Peel the beets and grate coarsely. Place the yogurt in a bowl and beat lightly with a fork until smooth and creamy. Add the salt, pepper, and cayenne; mix. Add the mint and beet. Mix gently.

Place the oil and garlic in a small frying pan over medium-high heat. The garlic will begin to sizzle. Press down on the garlic with a spatula and let it sizzle some more, turning the pieces once or twice, until they turn a medium brown. Pour the flavored oil and garlic into the bowl with the yogurt and mix.

Thanks Nora!

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