Recipes / Beets

Cold Beets with Yogurt & Dill

This recipe can easily be adapted to what is in the harvest. Although it is best with fresh dill, you could also use whatever fresh herbs you have on hand, such as today’s parsley or even basil. Also the equivalent amount of sweet onions can be substituted for the shallots.

4 medium beets, boiled until tender, peeled, quartered
2 cups plain yogurt
2 shallots, peeled and minced
Dash of cumin
Salt and freshly ground black pepper
1 tablespoon minced fresh dill

Mix together all ingredients except the dill. Chill for 3 to 4 hours. Serve chilled in individual bowls and sprinkle with dill.

Serves 4.

From “”French Women Don’t Get Fat,” Mireille Guiliano, Alfred A. Knopf, New York, 2005.

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