Photo: Jean Allsopp
Rub cooked beets with paper towels to easily remove skin.
Yield: Makes 6 servings
- 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
- Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.
- Meanwhile, bring vinegar and next 7 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat, and simmer 15 minutes.
- Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.
- Combine yogurt, garlic, and salt; cover and chill until ready to use.
- Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.
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