Pickled Beets

Ingredients

• 2 bunches fresh beets, trimmed
• 1 1/2 cups cider vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 2 whole allspice berries
• 2 whole cloves
• 1 teaspoon coriander seeds
• 1 bay leaf
• 1 cup plain Greek yogurt
• 2 small garlic cloves, minced
• 1/4 teaspoon salt
• Chopped fresh flat-leaf parsley
• Chopped fresh mint
• Fresh pomegranate seeds
• Olive oil

Preparation

1. Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.
2. Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.
3. Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.
4. Combine yogurt, garlic, and salt; cover and chill until ready to use.
5. Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.