Rub cooked beets with paper towels to easily remove skin.

Seth Raynor
Recipe by Coastal Living September 2008

Gallery

Jean Allsopp

Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

The Boarding House

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