Beet Yogurt Salad
As promised, here’s another beet recipe! If you’re a yogurt and beet fan – you’ll love this dish.
A little background: My understanding is that the origin of this dish is middle eastern. However I have also found this dish incorporated into Indian meals. Yogurt goes well, generally speaking, with food rich in spices, which is typical of both regions. I guess silk wasn’t the only thing traded through the Silk Road. If you think about it, it kind of makes sense. Yogurt is cooling and soothing to the digestive track. Just what a person needs after taking it up a notch with an aromatic blend of spices.
Besides the fantastic taste and soothing properties, the color is completely unique. I didn’t adjust the color in that picture.. it really is a bright fuchsia. So, if you’re looking for an exciting pop of color to add to the dining table, this is the dish for you.
Some variations of this include mint or a little bit of sweetness. I prefer it salty and garlicky which is what the recipe below is.
Have it as a side with a curry or any dish that has flavors like cumin, coriander or cardamom.
Beet Yogurt Salad
Makes: 8 servings
Ready in: 30 minutes
- 2 medium sized beets
- 2 cups SCD legal homemade yogurt; I used greek style. (or plain yogurt if you don’t follow SCD)
- 1 tablespoon olive oil
- 3 garlic cloves
- 1/8 teaspoon cayenne (optional)
- sea salt and ground black pepper to taste (I used about 1 teaspoon of salt)
1. Rinse and trim the beets.
2. Cook the beets till they can be easily pierced by a fork. I cook the beets in a pressure cooker by cutting them in half and cooking them for about 15 – 20 minutes. If you don’t have a pressure cooker, simply boil the beets in a covered pan. You can also cover the beets in foil and roast them in a oven at 400°F for 30 – 45 minutes.
3. Peel the beets under cold water. Using the grating attachment of the food processor, grate the beets. You can also use a cheese grater.
4. In a medium bowl, whisk the yogurt till its smooth. Using a spoon, fold in the beets, cayenne, salt and pepper.
5. Peel and trim the garlic. Coarsely chop it. The easiest way to do this is to press down on the garlic using the flat portion near the handle of a large knife. After doing this, remove the peel and chop the garlic.
6. Heat the oil in a small pan over medium-high heat. Add the garlic and allow it to sizzle. Press down on the garlic with a spatula and turn the pieces over a few times until the garlic pieces turn medium brown. Combine the garlic oil with the yogurt mixture. Allow to chill in the refrigerator till you’re ready to eat.