Photo: Jean Allsopp
Yield
Makes 6 servings

Rub cooked beets with paper towels to easily remove skin.

How to Make It

Step 1

Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.

Step 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.

Step 3

Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.

Step 4

Combine yogurt, garlic, and salt; cover and chill until ready to use.

Step 5

Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.

The Boarding House

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