- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Roasted Beets with Creamy Yogurt Dill Sauce

Posted By elizabeth On October 18, 2009 @ 1:57 am In Blog | No Comments

Ingredients
4 medium size beets
1 1/2 tablespoons sherry vinegar, white wine vinegar, or cider vinegar
1 teaspoon sugar
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
1 to 2 garlic cloves (to taste)
1/2 cup thick yogurt
2 tablespoons minced dill

Preparation
1. Place the beets on a baking sheet covered in foil. Drizzle with olive oil to coat and roast in a 425 degree oven for at least 20 minutes or until cooked through (up to 1 hour). Peel and cut in wedges or slice into half-moons. Stir together the vinegar, sugar, olive oil, and salt and pepper to taste. Toss with the warm beets and allow to marinate for 2 to 3 hours at room temperature or in the refrigerator.

2. Mash the garlic with 1/8 teaspoon salt, to a paste. Stir into the yogurt. Stir in half the dill. Add salt and pepper to taste. Drain the beets and stir some of the marinade into the yogurt (to taste). Toss with the beets, or arrange the beets on a platter and drizzle the yogurt over the top. Sprinkle on the remaining dill, and serve.

Advance preparation:
The beets can be prepared and marinated 4 or 5 days ahead.

Variation: You may substitute chopped or slivered fresh mint for the dill.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2009/10/roasted-beets-with-creamy-yogurt-dill-sauce/

URLs in this post:

[1] Image: http://www.printfriendly.com/print?url=http://www.gourmetkoshercooking.com/2009/10/roasted-beets-with-creamy-yogurt-dill-sauce/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.