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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rub cooked beets with paper towels to easily remove skin. Ingredients:
2 bunches fresh beets, trimmed |
1 1/2 cups cider vinegar |
1/2 cup water |
1/4 cup sugar |
1 tablespoon kosher salt |
2 whole allspice berries |
2 whole cloves |
1 teaspoon coriander seeds |
1 bay leaf |
1 cup plain greek yogurt |
2 small garlic cloves, minced |
1/4 teaspoon salt |
chopped fresh flat-leaf parsley |
chopped fresh mint |
fresh pomegranate seeds |
olive oil |
Directions:
1. Cook beets in boiling water to cover 30 to 40 minutes or until tender. Drain and peel.
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.
3. Slice beets into quarters; pour vinegar mixture over beets. Allow beets to cool to room temperature, cover, and refrigerate several hours or overnight.
4. Combine yogurt, garlic, and salt; cover and chill until ready to use.
5. Spread yogurt mixture evenly onto serving platter. Top with beets, parsley, mint, and pomegranate seeds. Drizzle with olive oil.
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