Friday, 28 February 2014

Beets with Yogurt & Garlic

I didn't eat this in Turkey, but it feels like I might have; it's pretty much similar to the Carrots with Yogurt & Garlic we had there, just a little simpler and not quite so awash in yogurt. 

My beets were quite small, so I thought I should cook them for 30 minutes instead of 40 minutes. Mistake. They were cooked enough to eat, but still very firm and impossible to peel without using a peeler. So, the lesson there is cook even small beets for the full length of time.

4 servings
20 minutes prep time, plus 45 minutes cooking time,
plus cooling & waiting times

Beets with Yogurt & Garlic

2 cups grated cooked beets (3 to 4 beets)
1 stalk celery
OR 1 cup grated celeriac
1/3 cup yogurt
the juice of 1/2 lemon
1/4 teaspoon salt
freshly ground black pepper to taste
4 to 5 cloves of garlic
1 tablespoon unsalted butter

Cook the beets by putting them in a pot with water to cover and boiling them for 40 to 45 minutes. Allow them to cool, then peel and grate them.

Peel and grate the celeriac, or trim and chop the celery. Mix the celery with the beets, then mix in the yogurt, lemon juice, salt, and pepper.

Peel and mince the garlic. Heat the butter in a very small skillet or heavy bottomed pot over medium heat, then add the garlic and cook it gently until it just shows signs of browning very slightly.  Add it to the beets at once, drizzling in the butter.

You can serve this at once, but it is better if it sits for a few hours (covered, in the fridge) to allow the flavours to blend. Bring it out 15 minutes or so before you serve it though, to allow it to come up closer to room temperature before serving.

Lasty year at this time I made Curried Mushroom Salad.

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